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  Avocado 1 Small (Firm)
  Tomato 1 Small
  Onion 1 Small, chopped
  Garlic clove 1 Small, minced
  Lemon juice 2 Teaspoon
  Liquid red pepper seasoning 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Tortillas 9 (From An 11 Ounce Can)
  Vegetable oil/Vegetable shortening 1⁄2 Cup (8 tbs) (For Shallow Frying)
  Shredded lettuce 1 1⁄2 Cup (24 tbs)
  Hard cooked egg yolk 1 , sieved

1. Halve avocado; peel and pit. Mash with a fork in a medium-size bowl. Peel tomato and halve; seed one half, then chop fine; stir into avocado with onion, garlic, lemon juice, liquid red-pepper seasoning, salt and chili powder. Chill a half hour to season. Cut remaining half tomato into tiny triangles.
2. Quarter each tortilla. Pour vegetable oil or melt shortening in a small saucepan to make a 1-inch depth; heat. One at a time, pick up the tortilla quarters with 2 forks or 2 pairs of tongs so they are curved into U shapes, and immerse them in hot oil several seconds; lift out and drain on paper toweling.
3. Place a thin layer of shredded lettuce in each tortilla; top with a rounded teaspoonful avocado mixture; sprinkle with sieved egg yolk. Tuck a tiny tomato triangle into each end.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2147 Calories from Fat 1349

% Daily Value*

Total Fat 151 g232.1%

Saturated Fat 26.8 g133.8%

Trans Fat 0 g

Cholesterol 246.8 mg82.3%

Sodium 3805.6 mg158.6%

Total Carbohydrates 173 g57.5%

Dietary Fiber 37.1 g148.6%

Sugars 22.4 g

Protein 40 g79.5%

Vitamin A 565.4% Vitamin C 173.6%

Calcium 43.3% Iron 57.7%

*Based on a 2000 Calorie diet

Midget Tacos Recipe