This Mexican-inspired appetizer makes a perfect game day snack! Place panko-coated avocado on a crispy corn tostada, then top with flavorful homemade salsa. Serve as a simple snack at book clubs or potlucks, or just as a fun take on nachos for the family to enjoy. Great as a quick afternoon snack with a spicy kick, too! Top with cheese and broil for a few minutes, if desired. Prefer vegetarian tacos? Serve in soft tortillas or hard shells with a topping of Asian slaw.
For salsa 2 cups tomato, chopped ½ cup fire roasted corn kernels ⅓ cup red onion, chopped ¼ cup cilantro, chopped 1 teaspoon jalapeño, minced 1 tablespoon lime juice ¼ teaspoon sea salt
For fried avocados 2 medium ripe avocados ⅓ cup all-purpose flour 2 large eggs, whisked 1 ½ cups Kikkoman® Sriracha Panko or Kikkoman® Coconut Panko 2 teaspoons ground cumin ¼ teaspoon smoked paprika 1 teaspoon sea salt 1 ½ cups vegetable oil
For assembly 8 corn tostadas Lime wedges for serving
Stir together ingredients for salsa in a small mixing bowl. Cover and refrigerate until serving.
Add all-purpose flour, eggs and panko to 3 separate bowls. Stir cumin, smoked paprika and sea salt into the bowl with panko. Slice avocados in half lengthwise and remove pits. Peel avocado halves and slice into 16 slices total. Dip each avocado slice in flour to lightly coat, followed by egg then panko. Set on a plate lined with parchment paper.
Heat vegetable oil over medium-high heat in a large sauté pan. Once oil reaches 350°F, add 8-9 slices of avocado and fry for 2 minutes on each side or until golden brown. Use tongs to transfer fried avocado to a paper towel lined plate.
Serve 2 avocado slices over salsa on a tostada. Squeeze fresh lime juice over avocados.