Battered Avocado Tacos


  • 48 6" Soft Flour or Corn Tortillas
  • 144 each Molly's Kitchen® Battered Avocado Slices
  • 4 radishes
  • 2 pounds Cross Valley Farms® Superfood Salad
  • 2 quarts Monarch® Chipotle Mayo
  • 1 cup cilantro
  • 4 limes


Char tortillas until pliable, keep warm for service.

Combine 2 pounds Superfood Salad with 1 pint Chipotle Mayo. Cut lime into eighths and shave radish wheels. 

Place 1.5 quarts Chipotle Mayo in squeeze bottle. Set to side. 

Deep fry battered avocado Slices 2-2.5 minutes in 350°F oil until golden. Drain well, keep hot under heat lamp and use ASAP. 

Assemble Tacos: 

  • 1 ounce slaw mixture per each 6" tortilla shell 
  • Three slices of fried avocado pieces 
  • 1/2 teaspoon shaved radish and a fresh sprig of Cilantro

Serve 2 per order. 

Garnish with lime wedge on the side. Squeeze Chipotle Mayo over tacos in the basket or plate. Yield: 24 each, 2 per person.