Torchy’s Fried Avocado Breakfast Tacos

Southern Kitchen
Fried breakfast tacos

Serves: 4

Hands On Time: 1 hour and 0 minutes

Total Time: 1 hour and 0 minutes


Poblano Ranch Dressing

1 poblano pepper

2 scallions, chopped

1/2 cup buttermilk

1/4 cup sour cream

2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper


2 large eggs, beaten

1 cup panko (Japanese breadcrumbs)

1/2 cup all-purpose flour

1 avocado, halved, pitted, cut into 8 wedges

Kosher salt

Vegetable oil, for frying (about 4 cups)

1 (15-ounce) can refried beans, warmed

8 corn tortillas

2 cups shredded iceberg lettuce

1 cup prepared pico de gallo

1 cup shredded Monterey Jack cheese


To make the Poblano Ranch Dressing: Char the poblano over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap and let steam 15 minutes. Peel, seed and finely chop the pepper. Then whisk together the scallions, buttermilk, sour cream, lemon juice and diced poblano in a medium bowl. Season with salt and pepper.

To make the tacos: Place eggs, panko and flour in three separate shallow medium bowls. Season the avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Place on a large plate.

Pour the oil into a large, deep skillet to a depth of 1 1/2 inches and heat until bubbles form on the surface or a thermometer registers 350 degrees. Working in batches, fry the avocado, turning occasionally, until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate to drain.

Spread the beans on warmed tortillas and top with fried avocado, lettuce, pico de gallo and cheese. Serve with the poblano dressing.

About the recipe

The sky is the limit for taco toppings, and nobody gets more creative than Torchy’s Tacos. An early icon of Austin’s food-truck culture, Torchy’s opened its first trailer in 2006 to serve up heaping tacos that bend under the weight of green chili pork, barbecued brisket, ahi tuna and more. But be warned: With the number of toppings Torchy’s throws on, that warm flour tortilla may not be enough to hold everything together.

Recipe adapted from Bon Appetit.