By In The Kitchen With Stefano Faita
2 cups diced pineapple
1 cup diced English cucumber
1/2 cup diced red onion
1 jalapeno, minced or to taste
1/2 cup chopped cilantro
Juice of 1 to 2 limes
Salt, to taste
2 ripe but firm avocados
2 cups flour
2 eggs, beaten
3 cups bread crumbs
Salt and freshly ground pepper, to taste
Vegetable Oil, for frying
12 (6-inch) corn or flour tortillas
Crumbled queso fresco or feta, for garnishing tacos
Toasted pumpkin seeds, for garnishing tacos
Julienned radishes, for garnishing tacos
Add pineapple, cucumber, red onion, jalapeno, cilantro, lime juice, salt and sugar to bowl. Toss to combine. Taste for seasoning. Set aside.
Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour in the first, beaten eggs in the second, and bread crumbs seasoned with salt and pepper in the third.
Cut each avocado in half. Remove pit. Then cut into each half into 3 slices so you have 12 slices all together.
Dredge each avocado slice in flour, dip in beaten eggs and then coat in bread crumbs.
Pour enough oil to come up 1-inch up sides of skillet. Heat over medium high heat. When oil is hot, add breaded avocado slices in batches. Fry until golden brown on both sides about 1 to 2 minutes per side.
Transfer to paper towel to drain. Sprinkle with salt.
Meanwhile, heat tortillas over medium heat in a dry hot pan or griddle until warmed and lightly toasted. Wrap tortillas in a clean kitchen cloth to keep warm. Alternatively, wrap tortillas in foil and heat for a few minutes in a 400 degrees F oven.
Add 2 crispy avocado wedges to each tortilla. Garnish with Pineapple and Cucumber Salsa, queso fresco, pumpkin seeds and radishes. Serve 2 to 3 tacos per person depending on appetite.
Yield: 12 tacos.