Avocado Taco chaat, yet another fusion recipe, with step by step pictures, a perfect party starter. We used to buy avocado rarely. As i am not a big fan of avocados and also feel it very heavy for tummy, i rarely buy them. But kids love Avocado milkshake. This time i bought the avocados to make an interesting toast. But the plan totally changed when the kids wanted Tacos. They tasted tacos in Chennai during our visit last month. But somehow they didn't like the outer shell and was asking to make it at home with the tacos available here. We decided to something using avocado and finally ended up in this Avocado Taco recipe. We all enjoyed the texture and taste of avocado in this fusion chaat recipe. I used the frozen red kidney beans and it will quite handy for us during such unplanned moments.
Check out

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• Thai bhel puri  

Avocado Taco chaat recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 15 Minutes
• Serves: 4-5
• Author: Jeyashri
• Recipe Category: Snack | tiffin
• Description: Avocado Taco chaat, yet another fusion recipe, with step by step pictures, a perfect party starter.

     Taco shells  3-4
     Avocado  2
     Red kidney beans | rajma  1/2 cup (cooked)
     Onion  1
     Tomato  1
     Chaat masala  2 generous pinches
     Red chili powder  to taste
     Salt  2 pinches
     Potato  1 (boiled)
     Green chutney  to taste
     Sweet chutney  to taste
      Sev   to garnish

Method :

• Soak 1/4 cup red kidney beans for 10 hrs or overnight and pressure cook this for 5-6 whistles and drain the water. Keep aside.
• This will yield 1/2 cup of cooked beans.
• Chop 1 onion and 1 tomato finely.
• Cut 1 boiled potato into cubes.
• Cut 2 avocados and cut them into cubes.
• To know how to cut avocado, please check this video.
• Arrange the cooked red kidney beans, onion, tomato, cut potato and cut avocado in a wide bowl.
• Sprinkle the chaat masala, red chili powder, salt, green chutney and sweet chutney on the top of this.
• All these are subject to your taste. I prefer to have more green chutney than sweet chutney.
• You can add red chutney also instead of red chilli powder.
• Mix well.
• Garnish with Sev, i used store bought sev.
• Bake the taco shells for 3 mins or as per the packaging instructions.
• Fill the tacos with the avocado chaat and serve immediately.

Notes:

1. Chickpeas | chole can be used for making this avocado taco chaat. 
2. Use ripe avocado, but not too mushy one. The avocado should hold its shape while cutting then for this taco chat.

Method with step by step pictures :

• Soak 1/4 cup red kidney beans for 10 hrs or overnight and pressure cook this for 5-6 whistles and drain the water. Keep aside.
• This will yield 1/2 cup of cooked beans.
• Chop 1 onion and 1 tomato finely.
• Cut 1 boiled potato into cubes.
• Cut 2 avocados and cut them into cubes.
• To know how to cut avocado, please check this video.
• Arrange the cooked red kidney beans, onion, tomato, cut potato and cut avocado in a wide bowl.

• Sprinkle the chaat masala, red chili powder, salt, green chutney and sweet chutney on the top of this.
• All these are subject to your taste. I prefer to have more green chutney than sweet chutney.
• You can add red chutney also instead of red chilli powder.
• Mix well.

• Garnish with Sev, i used store bought sev.
• Bake the taco shells for 3 mins or as per the packaging instructions.
• Fill the tacos with the avocado chaat and serve immediately.

Notes:

1. Chickpeas | chole can be used for making this avocado taco chaat. 
2. Use ripe avocado, but not too mushy one. The avocado should hold its shape while cutting then for this taco chat.