Avocado Tempura Tortas

with Spicy Turnip & Cabbage-Carrot Slaw

45 MIN

2 Servings

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From the Test Kitchen

Torta “de aguacate” is a tasty avocado-filled take on the classic Mexican sandwich. For our version, we’re tempura-battering slices of avocado for a delightful contrast of tender interior and crispy, golden exterior. (Chefs, for easy work, use a spoon when coating the delicate slices and retrieving them from the batter.) For another delicious layer of flavor, we’re adding purple top turnip sautéed with smoky, spicy chipotle in adobo. On the side, we’re serving a classic, bright lime-infused slaw.

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Nutrition

PER SERVING
Calories

710 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the rolls. Core the cabbage; thinly slice the leaves. Peel the carrots; halve lengthwise, then thinly slice crosswise. Finely chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel the turnip; cut into ½-inch-wide sticks. Pit, peel and thinly slice the avocado. Finely chop the chipotle pepper. Thoroughly wash your hands immediately afterwards.

2 Make the lime crema & slaw:

In a bowl, combine the crema, lime zest and a drizzle of olive oil; season with salt and pepper to taste. Set aside. In a large bowl, combine the cabbage, carrots, half the cilantro and the juice of 3 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes; season with salt and pepper to taste.

3 Cook the turnip:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turnip and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the juice of the remaining lime wedge and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 to 45 seconds, or until fragrant. Turn off the heat; stir in the remaining cilantro. Season with salt and pepper to taste. Transfer to a plate. Rinse and wipe out the pan.

4 Make the avocado tempura:

While the slaw continues to marinate, in a bowl, whisk together the tempura mix and ¼ cup of water until smooth; season with salt and pepper. (If the batter starts to thicken, add up to ¼ cup of water.) In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added, coat the avocado in the batter (letting any excess drip off) and carefully add to the pan. Cook 2 to 3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard any excess oil. Wipe out the pan.

5 Assemble the tortas:

Place the rolls on a clean, dry work surface. Spread a layer of the lime crema onto the cut sides of the rolls. Divide the avocado tempura and some of the cooked turnip (you may have extra turnip) between the roll bottoms; season with salt and pepper. Complete the tortas with the roll tops.

6 Toast the tortas & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the tortas; place a heavy pot on top. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until browned and slightly flattened. Transfer to a cutting board; cut each toasted torta in half. Divide the tortas and slaw between 2 dishes. Enjoy!