Its SXSW time here in Austin, and that means more food trucks on the street than normal.  More pizza trucks don't really cause anyone to cheer, exactly, but there was one stand-out.  A trailer appeared near our house called "Mighty Cone" that seems to be owned by Hudson's (I believe there is a rule in Austin that every food truck has to be associated with a B&M restaurant).  They were serving what I would describe as open faced tacos served in a paper cone (think the cones you would see at a water fountain).  Cool idea, but that's about it.

  The tacos themselves weren't actually that great and the fries were even more disappointing.  But one attempt was really interesting - crispy fried avocado.  The breading they tried wasn't a good match for the avocados (it was great for chicken) so I thought I would give it a try as an interesting addition to tacos. 

Crispy fried avocados

2 eggs

1 Tbsp water

1/2 cup corn meal

1/2 cup panko

1 tsp salt

1 tsp black pepper

1. Beat the eggs with the water and set aside

1. Grind the panko in a spice grinder until it is approximately the consistency of the corn meal.

1. Mix the corn meal, panko, salt and pepper

1. Dip the avocados in the egg wash then dredge in the corn meal.  Fry in batch until brown, turning twice.  Frying takes about 5-6 minutes.