Avocado Schnitzel Breakfast Tacos
Avocado Schnitzel Breakfast Tacos are the breakfast you’ve been craving! Or if you weren’t, I’m sure you are now. Fried avocados with soft scrambled eggs in a cheesy tortilla.
We eat a lot of tacos. Like, a lot. We have found a few places to get legit tacos here in Puerto Rico but usually, especially in these quarantine times, we make our own. Carnitas, al pastor, breakfast (my favorite), chicken, fish with homemade hot sauces, veggies, and local tortillas. Mmmm.
We got a glorious delivery of Hass avocados (seriously, we have 18 avocados and I’m not mad about it) and I immediately reminisced about the fried avocado taco from Torchy’s Tacos when I lived in Austin.
The second apartment I lived in when I lived in Austin was a great location, insanely cheap, but a terrible, terrible apartment. Dark, old, and there was literally a 4-foot wide beehive in the wall, but that’s another story for another day. We had to move from our first apartment when they doubled our rent (should have locked in that rate before Austin was cool), but pretty sure I cried when we unpacked in the new place.
One good thing about this apartment, besides that it was walking distance from downtown, was that it was even closer to the original Torchy’s Taco truck! I probably tried most of their tacos in the 7+ years I lived in Austin, but have a fond memory of the Fried Avocado Taco that inspired my Avocado Schnitzel breakfast tacos.
Crispy outside and soft and warm inside, there are some serious tacos. I breaded mine in matzo meal for extra crunch and Jewiness, and paired with soft scrambled eggs, sauteed jalapenos, cilantro, and hot sauce. And lots of cheese, of course. Some schug would also be awesome for more heat.
The avocado schnitzel is also awesome on its own as a salad topper or a side with fish or chicken. It will be your favorite use for avocado since guacamole! Tell me you don’t want a bite of these!
Avocado Schnitzel Breakfast Tacos
Ingredients
For Avocado Schnitzel
- 1 medium avocado
- 1/2 cup flour
- 1 egg
- 1 cup matzo meal
- 1 teaspoon salt, plus more for sprinkling
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne (optional)
- 1 tablespoon sesame seeds (optional)
- Neutral oil for frying
For Tacos
- 1 jalapeno, sliced
- 1 tablespoon butter
- 4 eggs, whisked
- Salt and pepper to taste
- 4 tortillas
- 4 slices cheese (your choice!)
- Hot sauce, cilantro, sesame seeds or other toppings of your choice!
Instructions
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First, fry your avocado! Slice the avocado in half and carefully remove the pit. Then remove the skin and cut each half into eight pieces.
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Set up your bowls: in one shallow bowl add flour, in one add one whisked egg, and in one add matzo meal, salt, pepper, paprika, cayenne, and sesame seeds and combine. Dip the avocado pieces one at a time in the flour, shake off excess, then the egg, let excess drip, and then the matzo meal. Use alternating hands for wet and dry ingredients so it all stays as clean as possible.
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Set aside a cooling rack over a towel. In a large, heavy-bottomed pan, heat about 1-inch of neutral oil and heat to 350 degrees. Fry the avocado in batches, about 2-4 minutes, flipping as necessary, until all sides are brown and crispy. Let cool slightly on the cooling rack and sprinkle with more salt.
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Drain most of the oil from the pan and fry the jalapeno slices until slightly brown. Drain on a paper towel.
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Heat a medium non-stick pan over medium-high heat and add butter. Melt the butter, swirl, add four whisked eggs and immediately lower heat to low. Let eggs start to set, remove from heat for 10 seconds and mix with a spatula. Place back on the heat for 10 seconds until they start to set more and remove from the heat and mix. Repeat until the eggs are just done. Transfer immediately to a plate and season with salt and pepper.
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Almost taco time! In the pan you cooked the jalapenos in, fry the tortillas on one side. Flip and add cheese, and fry until cheese is melted. You can cover if the bottom is getting brown before the cheese is melted to speed up the melting.
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Assembly time! Top each tortilla with a little egg, 1-2 avocado slices (if you do 1 per taco, you can make up to 8 from one avocado), jalapenos, hot sauce, cilantro, sesame seeds, or whatever you like! A creamy sauce would be tasty here too.
9 Comments
Amy,
Could I do the schnitzel in an air fryer instead?
Thanks
Michelle
Hi Michelle- I don’t own an air fryer so I haven’t tried it, but I don’t see why not! The batter sticks really well to the avocado so it should crispy up nicely.
Oh my Absolutely YUM. Now I have to hit the market before the wife wakes up so she can enjoy this for breakfast. Any ideas for the creamy sauce? I already will have the hot sauce, but really like your idea of a creamy sauce as well. Fantastic recipe! Im looking forward to cooking it.
For a creamy sauce, I like to mix mayo (or Greek yogurt), fresh garlic, jalapenos, fresh cilantro, lime juice, dried cumin, salt and pepper. If you don’t like spicy, you can leave the jalapenos out!
Torchy’s + love!
Since I’m spending more time at home during this pandemic, I have the time to cook breakfast. Tired of the same old eggs, I decided to give this recipe a try. I didn’t have sesame seeds, but I subbed everything bagel seasoning. I also didn’t have jalapeños, but I did have pickled green tomatoes and onions. The avocado “schnitzel” is delicious in the tacos, or just on its own. Thanks Amy!
Glad you enjoyed, Shelley! Bagel seasoning is perfect here and love the addition of pickled green tomatoes.
Oy vey delicious! Used ground Streit’s Moonstrips for matzo meal and a touch of Valentina hot sauce for serving…perfection. Used a baking sheet to heat all the tortillas and cheese at the same time for faster serving. My picky toddler asked for seconds!
Great idea! Glad you liked them!