Combine the flour, salt and pepper in a bowl.
Crispy avocado taco
- 2 ripe avocados
- 50 g flour
- Salt and pepper
- 1 egg
- 100 g breadcrumbs
- 1 large very ripe tomato
- 1 spring onion
- 10 Borges green slices olives
- 60 g feta cheese
- 60 ml Borges classic olive oil
- 20 ml Borges balsamic vinegar of Modena
- 1 teaspoon mustard
- 8 corn tortillas
Step by step
Slice the avocados into sections about 1 cm thick. Dredge them in the flour mixture.
Dip the avocado slices in the beaten egg and then coat them in the breadcrumbs. Bake for about 20 minutes at 180 ºC until they are crispy.
In a bowl, combine the diced tomato, the spring onion, the sliced olives and the feta cheese.
Mix the olive oil with the balsamic vinegar and mustard. Add salt and pepper to taste.
Heat the corn tortillas in a skillet.
To assemble the tacos, lay the avocado in the tortilla and add the tomato-feta mixture. Top with the vinaigrette.