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Avocado Fries with Cilantro Crema

Make it Taco Tuesday
Make it Taco Tuesday every day with Lorena Garcia's flavor-packed beef tenderloin tacos topped with blue cheese slaw and crispy onions. Finish off your meal with crunchy, creamy avocado fries.Anthony Quintano / TODAY


Avocado Fries
  • 1 tablespoon chile piquín (chile powder type), plus more for dipping salt
  • 1/2 tablespoon kosher salt, plus more for dipping salt
  • 1 whole avocado, peeled and cut into 1-inch wedges
  • I cup rice flour
  • Vegetable oil, for frying
  • 2 limes, cut in half
Cilantro Crema
  • 2 cups cilantro, with stems
  • 1 cup (packed) spinach
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 1/2 avocado, peeled


For the fries:

Combine chile piquín and salt

Toss avocado wedges in rice flour, shake lightly to remove excess.

Fry avocados in vegetable oil (350 degree F) for 5 minutes.

Remove from oil, place on paper towels to drain and season with chile piquín and salt.

Dip lime halves into chile piquín and salt mixture. Squeeze the dipped lime over the avocado fries when ready to eat. Serve with a side of cilantro crema.

For the cilantro crema:

In a blender, combine all ingredients. Blend until smooth.

Recipes reprinted with permission from Lorena Garcia's New Taco Classics, published by arrangement with Celebra, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2015 by Lorena Garcia.