Recipe Fried Avocado Tacos with Strawberry Rhubarb Salsa

INGRÉDIENTS

For the fried avocados

2 avocados, halved, pitted, and sliced lengthwise (I didn't make them too thick)
3 eggs, beaten
2 cups flour
3 cups panko
Salt
Garlic powder
Onion powder

For the salsa

PRÉPARATION

Slice the rhubarb in half lengthwise and then thinly slice it. Place it in a saucepan with boiling water over medium heat. Cook for 1 minute (if you leave it too long, it will become mush). Then drain it and chop it to the same size as the onion.
In a large bowl, combine the onion, strawberries, and rhubarb.
In a small container with a lid, combine the olive oil, apple cider vinegar, honey, and a little salt and pepper. Put the lid on and shake it to emulsify the salsa dressing. Then add it to the onion, strawberry, and rhubarb mixture. Add the chopped cilantro. Adjust the salt and pepper to taste. Set it aside until ready to use.
To make the avocado fries, first add a little seasoning to the coating. Place the beaten eggs, flour, and panko in separate bowls. Add a little salt, garlic, and onion powder to each bowl and mix well.
Then coat each avocado slice in the flour, then the eggs, and finally the panko. Once all the avocado slices are well coated, pour the vegetable oil into a large skillet over medium heat. Have a large plate lined with paper towels ready. Fry the avocado slices in batches until golden brown in both sizes. Place them on the prepared sheet pan to absorb the excess oil. Season them with additional salt if desired.
Once the avocado chips are cooked, heat the tortillas in a skillet. Place a few avocado chips on each tortilla and top with the salsa. Enjoy!