Name: Fried Avocado Tacos
Yield: 4 Servings
Ingredients: 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; 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); 1 15-ounce can refried beans, warmed; 8 corn tortillas; 2 cups shredded iceberg lettuce; 1 cup prepared pico de gallo; 1 cup shredded Monterey Jack; A deep-fry thermometer

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The secret to this dish is the crunchy and creamy deep-fried avocado.

Recipe notes