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Fried Avocado Tacos

From: bonappetit.com
SERVES 4

Poblano Ranch Dressing
1 poblano chile
2 scallions, chopped
1/2 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
Tacos
2 large eggs, beaten to blend
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 avocado, halved, pitted, cut into 8 wedges
Kosher salt
Vegetable oil (for frying; about 4 cups)
15-ounce can refried beans, warmed
8 corn tortillas
2 cups shredded iceberg lettuce (or use cabbage)
1 cup prepared pico de gallo
1 cup shredded Monterey Jack
Special Equipment
A deep-fry thermometer

Poblano Ranch Dressing

Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.

Tacos

Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.

Pour oil into a large deep skillet to a depth of 1 1/2 inches and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined plate to drain.

Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.