You can't sit down to dinner at colorful Mission eatery Loló without ordering the panko avocado taco. The crispy fried panko batter contrasts brilliantly with the rich creamy avocado and melty Oaxacan cheese—making this menu staple a must-eat whenever you're in the neighborhood. It's a classic on 7x7's annual Big Eat list, and now you can make it at home with this recipe. Provecho!
Lolo's Panko Avocado Taco
2 medium avocados
1 cup panko bread crumbs
1 cup heavy whipping cream
8 flour tortillas sonoritas (Lolo gets theirs from La Palma)
1 cup grated Oaxacan cheese
2 dried arbol peppers
1 bunch cilantro
1 cup Mexican crema
1 habanero pepper
1 jalapeño pepper
Juice of 1 lime
Micro cilantro for garnish
3 cups of canola oil
For the salsa and crema:
1. Char the tomatoes over a grill or in a skillet. Then place the dry peppers and the fresh (habanero and jalapeño) on the grill and char. When the dry peppers start to smoke, take out and reserve.
2. In a food processor mix the tomatoes with the dry peppers and season with salt.
3. When the salsa is cold, mix in 1 tablespoon of fresh cilantro.
4. In a separate bowl mix the crema, the lime juice, the jalapeño and a small piece of the Habanero and mix, check for salt and spiciness if needed add more habanero.
For the avocado:
1. Peel the avocado and cut in 4 wedges.
2. Mix the egg with the heavy whipping cream.
3. Toss the avocado wedges in the wet mix first and then place them in the panko making sure they are completely covered. Let rest in the refrigerator for 30 min before frying.
4. Heat your canola oil to 350 and fry the avocados for 30 seconds or until they turn golden brown
1. Heat the tortillas on a comal or pan and add the Oaxaca cheese until it melts
2. Place one wedge of avocado on each tortilla, add 1 tablespoon of habanero crema, and one more tablespoon of the tomato salsa.
3. Garnish with cilantro and a sprinkle of Maldon salt on top.