I saw rhubarb at the market a few of weeks ago and this recipe popped into my head. Then when I decided to make it, I went to the only stand where I had seen it and of course they didn’t have it anymore. So I kept coming back to check until this past Saturday when they had it again. Kid in a candy store kind of excitement on my end. I am thrilled about spring produce since with it comes new dishes and hope for better weather. And with hope, I really mean it since you never know if it’s going to be a warm or not. But seeing more produce at the market makes me happy and I am also looking forward to seeing more variety of flowers. We bought a rhubarb plant about a week ago at a farmer’s market and we are hoping that it will grow nicely so we can eat it later. Both my hubby and I love plants and with our new apartment with a garden being delivered this summer, we already ordered online plenty of seeds to plant.
Going back to the tacos, the avocado fries are very crunchy because of the panko coating. I added some honey to the salsa to balance out the sourness of the rhubarb.
This recipe is for 12 small tacos.
12 small tortillas
About 1 cup of vegetable oil for pan-frying the avocado
For the fried avocados:
2 avocados, halved, pitted and sliced lengthwise (I made them not too thick)
3 eggs, beaten
2 cups of flour
3 cups of panko
For the salsa:
1 rhubarb stalk, sliced lengthwise in 2 and then finely sliced
1 red onion, finely chopped
5 large strawberries, hulled
5 tablespoons of chopped coriander
2 ½ tablespoons of olive oil
1 ½ tablespoons of honey
1 ½ tablespoons of apple cider vinegar
Sliced the rhubarb in two lengthwise and then finely slice it. Place it in a saucepan with boiling water over medium heat. Let it cook for only 1 minute (if you leave it too long it will become mush). Then drain it and chop it the same size as the onion.
In a large bowl, mix the onion, strawberries and rhubarb.
In a small container with a lid, mix the olive oil, apple cider vinegar, honey, some salt and pepper. Put the lid on and shake it to emulsify the dressing for the salsa. Then add it to the mix of the onion, strawberry and rhubarb. Add the chopped coriander. Adjust the salt and pepper to your liking. Set it aside until ready to use.
To make the avocado fries, first add some seasoning to the coating. Place the beaten eggs, flour and panko in separate bowls. Add some salt, garlic and onion powder to each bowl and mix well.
Then coat each avocado slice in the flour, then the eggs and finally the panko. Once all the avocado slices are well coated, pour the vegetable oil into a large pan over medium heat. Have a large plate lined with paper towels ready. Fry the avocado slices in batches until golden on both sizes. Place them in the prepared plate to soak up the excess oil. Season them with some extra salt if desired.
Once the avocados fries are done, warm up the tortillas in a pan. Place a few avocado fries on each tortilla and top with the salsa. Enjoy!