Recipes Nugget Markets Signature Recipes

Salsa-Stuffed Fried Avocado

Deep-fried avocado adds a crispy and creamy decadence to this zesty south-of-the-border snack.

2 Roma tomatoes, small diced2 Roma tomatoes, small diced 2 Roma tomatoes, small diced
½ jalapeño, seeded and small diced½ jalapeño, seeded and small diced ½ jalapeño, seeded and small diced
½ yellow onion, small diced½ yellow onion, small diced ½ yellow onion, small diced
3 sprigs cilantro, chopped3 sprigs cilantro, chopped 3 sprigs cilantro, chopped
Juice of ½ lime Juice of ½ lime Juice of ½ lime
2 teaspoons kosher salt2 teaspoons kosher salt 2 teaspoons kosher salt
3 teaspoons extra virgin olive oil3 teaspoons extra virgin olive oil 3 teaspoons extra virgin olive oil
1 teaspoon apple cider vinegar1 teaspoon apple cider vinegar 1 teaspoon apple cider vinegar
¼ small green cabbage, shredded¼ small green cabbage, shredded ¼ small green cabbage, shredded
¼ small red cabbage, shredded¼ small red cabbage, shredded ¼ small red cabbage, shredded
½ cup mayonnaise½ cup mayonnaise ½ cup mayonnaise
2 teaspoons chipotle peppers in adobo sauce, pureed2 teaspoons chipotle peppers in adobo sauce, pureed 2 teaspoons chipotle peppers in adobo sauce, pureed
3 cups canola oil3 cups canola oil 3 cups canola oil
1 avocado1 avocado 1 avocado
½ cup all-purpose flour½ cup all-purpose flour ½ cup all-purpose flour
1 egg, beaten1 egg, beaten 1 egg, beaten
½ cup panko breadcrumbs½ cup panko breadcrumbs ½ cup panko breadcrumbs

In a medium bowl, combine tomatoes, jalapeño, onion, cilantro, lime juice, and salt to make pico de gallo, then set aside to chill in fridge.

Whisk together olive oil and vinegar, the toss with shredded cabbages.

Combine mayonnaise and chipotle puree to create chipotle aioli.

Heat oil in medium pot to 350°F.

Peel, seed, and halve avocado. Dust avocado halves in flour, dip in beaten egg, and coat evenly with panko breadcrumbs. Deep-fry until golden brown.

Place dressed cabbage onto plate, then top with warm avocado halves. Fill avocados with pico de gallo and drizzle with chioptle aioli.