By Dennis Prescott
Updated November 01, 2016
Dennis Prescott

The beautiful human that invented Taco Tuesday deserves an award for culinary advancement. Bless you, tacos, you handheld happiness, perfectly wrapped in a tortilla shell.

This version with fried Avocado and Shrimp is a textural dream: crunchy, spicy, and refreshing.

Fried Avocado and Shrimp Tacos with Spike Sour Cream

Makes 4 servings

Fried Avocados

  • 2 large, ripe but firm avocados
  • 1/2 cup flour
  • 2 eggs, whisked
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon cayenne pepper
  • Canola oil, for frying


  • 1 pound jumbo (tiger) shrimp, deveined and shell on
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon freshly squeezed lemon juice


  • 4 cups green cabbage
  • 1/3 cup thinly sliced green onions
  • 1/4 cups finely chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Pinch of sea salt and pepper


  • 12 (6-inch) corn tortillas
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • Sea salt
  • Fresh limes, cilantro, and sliced jalapeno, to serve


Combine all of the slaw ingredients in a bowl, season with salt and pepper, and toss well to mix. Set aside.

Combine the sour cream, lime juice, chili powder, and a pinch of salt in a small bowl and stir well. Chill in the fridge until you’re ready to build the tacos. Awesome.

Next, on to the avocados.

Prepare 3 bowls: 1 with the flour, 1 with the eggs, and 1 with the breadcrumbs, lime, spices, and seasoning. Cut the avocado into wedges, about 12 per avocado. Working in batches, dredge the avocado wedges in the flour, then the eggs, and lastly the breadcrumbs, ensuring that they’re well coated.

Heat 2-inches of canola oil to 350 degrees F in a heavy-bottomed pot. Working in batches fry the avocado wedges for 1 1/2 to 2 minutes, until golden brown. Transfer to a rack and set aside.

Heat a grill pan (or cast-iron skillet) over medium-high heat. Toss the shrimp in the oil, spices, and season with salt and pepper. Grill for 2 minutes per side, until the shrimp are slightly blackened on the outside and opaque on the inside. Hit the shrimp with lime juice and transfer to a plate along with any juices in the pan.

Build the tacos with the slaw, avocado wedges, shrimp, and top with feta cheese, jalapenos, and fresh cilantro. Serve with the spiked sour cream and extra lime.