These Avocado Tacos with Sourdough Tortillas are the next best thing.
Alright, as some of you know, I have a brand new sourdough starter, Phoebe, and I’ve been using it in so many recipes.
I threw some in my tortilla recipes, changed a few things here and there and came up with these amazing Sourdough Tortillas!
These are game changer. The sourdough adds a layer of flavor that just enchanted me!
Now, let’s talk about these Avocado Fries!
Her version is gluten free and also vegan!! So so worth checking out.
I made my version with gluten and not vegan, but that’s ok, because those were the ingredients I had and I really wanted to make these tacos!
Emilia inspired me to put some garlic in my breading, and also to roast the fries, instead of… erm… frying them.
And DUDE! They came out superb! So so crispy!!!
Do check out Emilia’s feed on instagram, and also her blog! She is a source of inspiration for beautiful and healthy food!
About the Jalapeño Garlic Mayo! Guys, it takes raw egg in it. If you don’t feel like making it this way, just use prepared mayonnaise and add the jalapeño, the cilantro, the garlic, and pulse a few times in a small food processor to combine.
As a finishing touch, I sprinkled some farmer’s market Feta Cheese in my Avocado Tacos, because I had some in my fridge (when don’t I have feta cheese in my fridge?).
They were bomb, they were awesome. I served them with some delicious pico de Gallo! I do love pico de Gallo, although my favorite salsa has got to be Mango!
It was out of this world!! I could have eaten 5 tacos easily, but my self-control skills are out of control (hehe).
Avocado Tacos with Sourdough Tortillas
- 4.5 oz sourdough starter mine is at 100% hydration
- 320 g warm water about 120F (1 1/3 cup)
- 44 g vegetable oil 1/4 cup
- 2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 20.125 ounces all-purpose flour approximately 4 1/2 cups
- Plus extra flour for dusting
Jalapeno Homemade Mayo
- 1 whole egg
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1/4 teaspoon paprika
- 1 small garlic clove minced
- 1 small jalapeno diced
- 3 tablespoons cilantro chopped
- 1/4 cup olive oil
- 3/4 cup canola oil
- 3 avocados not too ripe
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 garlic clove minced
- 3/4 cup breadcrumbs
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Pinch cayenne pepper
Mix all ingredients in the bowl of a stand mixer and knead with the dough hook for 4-6 minutes, until dough comes together in a smooth, non-sticky ball. If it’s too sticky, add a bit more flour (1 tablespoon at a time) and knead a bit more.
You can also mix the ingredients with a wooden spoon and then knead by hand.
Once you’re done kneading, place dough in a lightly oiled bowl, cover with a towel or plastic wrap and let it rest at room temperature for about 30 minutes.
Divide the dough into about 32 equal pieces. I use a scale to measure out my dough and I usually go for 30 grams per piece.
Using the palm of your hands, roll each piece of dough into a ball, by making a circular motion, pressing down slightly on the dough, against the counter. Use very little flour to do this because you need the traction of the counter to shape the balls.
Cover dough pieces with a towel and let them rest for 5 minutes.
Start rolling each dough piece into a circle that measures out about 7 inches in diameter.
I like to roll out as many dough pieces as my counter space will allow me to lay out, before cooking them.
I’ve actually already used my pasta machine to roll the dough pieces out too, and it works fantastic, btw!
Start cooking the tortillas by heating up a cast iron frying pan or a non-stick frying pan over medium high heat. (I actually use 2 or 3 pans sometimes to speed up the process)
When the pan is hot, add tortilla. Cook on one side for about 1 minute, flip it over and cook on the other side for about 30 seconds.
You don’t want your tortilla to burn, so cook it until it’s just slightly browned. If you burn your tortillas, they might become hard after they cool down.
Lay out cooked tortillas on a baking sheet and let them cool slightly before placing them in a tortilla warmer or closed container. That’s because if you immediately put the tortillas away while hot, they will become soggy.
Jalapeno Homemade Mayo
In a blender, combine egg, dijon mustard, salt, vinegar, paprika, garlic, jalapeno, cilantro and olive oil. Pulse a few times to combine. With the blender running, slowly drizzle canola oil in. Once canola oil has been combined, mixture should be emulsified. Store in the fridge until ready to use. Mayo will keep in the fridge for up to 2 days.
Cut avocados in half, remove seed, and scoop out the whole flesh. Slice each half vertically into 2 or 3 slices, depending on the size of your avo.
In a shallow bowl place all-purpose flour.
In another bowl place beaten eggs and minced garlic.
In a third bowl, place breadcrumbs.
In a small bowl, combine salt, pepper, garlic powder and cayenne. Divide this spice mixture between the three bowls, the all-purpose flour, the eggs and the breadcrumbs.
Dunk each avocado slice into the all-purpose flour first, then in the egg and finally in the breadcrumb.
Pre-heat oven to 375F.
Drizzle a bit of olive oil (about 2 tablespoons) over fries.
Place fries in the oven and bake for about 20 minutes.
To assemble tacos
Warm tortillas, place avocados in the middle of tortillas, top with feta cheese, lots of cilantro or parsley, a generous amount of the Jalapeno Mayo, and serve!
You can half the recipe for the tortillas if you don’t want to make 32 tortillas. They freeze beautifully. You can just wrap them securely in plastic and freeze for up to 2 months. Don’t forget to thaw them in the fridge for a couple days before it’s time to use them.