Fried Avocado Tacos

1. Squeeze the lime into the yogurt. Stir in the cilantro and shallot. Add salt and pepper to taste.

For the deep-fried avocados:

1. Cut around the lengthwise circumference of the avocados and twist them open. If you’ve never done this, check out CHOW’s how-to video. Tap the pit with your knife to remove it. Slice each avocado half into four lengthwise slices in the shell, and use a spoon to neatly scoop out the slices.
2. Place the flour, egg, and breadcrumbs into three separate bowls; arrange them in that order. Dust an avocado slice in the flour to completely cover, then gently shake off the excess. Next, dip it into the egg—make sure it’s completely coated. Finally, dip it into the breadcrumbs and coat it thoroughly. Set aside on a plate and continue until all the slices are done.
3. Heat the oil in a deep, heavy Dutch oven over medium-high heat until it reaches 350 degrees Fahrenheit. With a slotted spoon gently place half of the avocado slices into the hot oil and cook for a couple minutes on the first side. Carefully turn them over and cook a couple more minutes, until they’re an even golden brown. Using the slotted spoon or tongs, transfer the avocado slices to paper towels to drain.

To assemble the tacos:

1. Toast the tortillas directly over a low gas burner, or in a hot skillet. Top each tortilla with pickled red cabbage and yogurt-cilantro dressing. Place two fried avocado slices on top and spoon on some tomato salsa. Squeeze lime over the top and serve immediately.