Our good friend, Nathanael of Wero Kitchen [@werokitchen] recently showed us how to make Fried Queso Fresco & Avocado Taco which is perfect for vegetarians like us or even those carnivores out there looking to mix it up once in awhile.
this is nathanael's recipe.
Having avocados for breakfast is basically the best thing ever. I do it all the time on toast, in smoothies, or one of my favorite ways: in tacos. Because let’s be honest, the earlier in the day you can start eating tacos, the better that day will be. I really like this taco because the salty, crispy bite from the fried queso fresco lends itself really well to the creamy texture from the avocado and the little bit of heat from the pico de gallo and salsa verde. Also, avocados are extremely nutritious making this taco a win-win situation for any meal.
Fried Queso Fresco & Avocado Tacos a.k.a. Guac Tacs
Yields about 8 tacos
2 roma tomatoes, seeds removed
1 small onion
1 to 2 jalapeño or serrano peppers, seeds removed
½ cup all purpose flour
1 10oz package queso fresco
2 tablespoons butter
¼ cup vegetable oil
2 large avocados, sliced thin
lime and cilantro to garnish
salsa verde to serve
Make Pico de Gallo:
Finely dice tomato, onion, and serrano/jalapeño peppers and combine in a bowl with the juice of one lime. Set aside.
Fry Queso Fresco:
Because queso fresco has a high melting point it can be fried and still retain its shape. Slice the queso fresco into about ½ inch think slices and gently toss in flour to coat both sides.
In a shallow pan, heat the butter and oil over medium high (if the butter begins to brown or burn, turn the heat down.) Fry the slices of queso fresco until golden brown on both sides, turning once. Place them on paper towels to drain.
Assemble the tacos
Warm the tortillas on a comal. Place a few slices of the fried queso fresco in the tortilla, followed by a few slices of the avocado, salsa verde, a spoon full of pico de gallo, cilantro and a little crumbled queso fresco.
Eat and enjoy!
Inspired by the ¡TACOS! hat and Holy Guacamole shirt, you can think of this taco as a kind of deconstructed guacamole wrapped in a tortilla. Which means you can throw all the left over ingredients (sans queso fresco) in a bowl, fry up the extra tortillas and voila! chips and guacamole.
MORE ON NATHANAEL --
See more of his work at Werokitchen.com.
Follow @werokitchen on Instagram.
GET THE LOOK --
Holy Guacamole Tee: HERE.
Tacos Hat: HERE.
Chronically late. Dangerous around a cheese pump at the fixin's bar.