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
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
- 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!
- 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.
- 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.
- 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.
- Drain most of the oil from the pan and fry the jalapeno slices until slightly brown. Drain on a paper towel.
- 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.
- 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.
- 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.