Name: Crispy avocado wedges recipe
Total time: 30 min
Yield: Serves: 6
Ingredients: 2 avocados; 75g plain flour; 2 eggs; 75g polenta; 75g panko breadcrumbs; ½ tbsp light olive oil; 2 corn on the cobs; a pinch of sweet smoked paprika; a pinch of chilli flakes; large handful of coriander; 1 lime; 2 spring onions; half a red pepper; 12 mini tortilla wraps; shredded iceburg lettuce; chipotle tomato sauce, to serve; soured cream, to serve

By GoodtoKnow

published 20 July 2019

Crispy avocado wedges are a new, healthy and interesting option for putting in a fajita wrap! Switch up chicken or beef for these baked crispy avocado wedges, which you can serve up with green leaves, salsa and condiments. Add a little more hot sauce at the end if you like it hot, or leave it out if you prefer to keep things mild. This is a whole new take on fajitas, and you're going to love it.

Ingredients

2 avocados
75g plain flour
2 eggs
75g polenta
75g panko breadcrumbs
½ tbsp light olive oil
2 corn on the cobs
a pinch of sweet smoked paprika
a pinch of chilli flakes
large handful of coriander
1 lime
2 spring onions
half a red pepper
12 mini tortilla wraps
shredded iceburg lettuce
chipotle tomato sauce, to serve
soured cream, to serve

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Method

Heat the oven to 200C, gas 6. Peel and stone the avocados and slice into 6 wedges. Dip in plain flour, then dust off the excess. Dip into the beaten eggs, then coat in a mixture of polenta and panko breadcrumbs. Repeat the process again to double coat. Bake for 10-15 mins, drizzling over any leftover egg after 5 mins to help them crisp up. Cut each one in half to serve.
Heat ½tbsp light olive oil in a pan and cook the sweetcorn sliced off 2 cobs with a pinch of sweet smoked paprika and a pinch of chilli fakes. Take off the heat and stir in a large handful of coriander, chopped, a little lime juice, 2 spring onions, chopped, and half a red pepper, sliced.
Layer up 12 mini tortilla wraps with iceberg lettuce, the sweetcorn mix and 2 pieces of avocado. Add some chipotle tomato salsa and soured cream.

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