FRIED AVOCADO TACOS WITH CHILI ANCHO SALSA AND PICKLED ONIONS

Name: FRIED AVOCADO TACOS WITH CHILI ANCHO SALSA AND PICKLED ONIONS
Ingredients: ¾ cup cider vinegar; ½ cup water; ¼ cup sugar; 1 teaspoon salt; 1 large red onion, thinly sliced and slices cut into half moons; 1 cup very thin cucumber slices; ½ cup sour cream; ½ cup heavy cream + 2 tablespoons; 1 avocado, pitted and flesh scooped out of the shell; ¼ cup cilantro leaves; ½ teaspoon salt; 2 Bolner’s Fiesta Extra Fancy Chili Ancho; 1 pint grape tomatoes; 1 clove garlic, rough chopped; 1 small onion, rough chopped (about ½ cup); 1 teaspoon Bolner’s Fiesta Extra Fancy Crushed Red Pepper; 1 tablespoon honey; vegetable oil for frying (about 2-3 cups); 1 large egg; 1 cup panko bread crumbs; 2 avocados, ripe but not mushy; 2 teaspoons salt; 8, 5” corn tortillas (or 4, 8” tortillas); 1 cup pepper jack cheese, hand shredded; 1 cup crumbled Cotija or feta cheese; 1 cup cilantro leaves; 2 limes, quartered

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Instructions: To make the pickled onions and cucumbers, combine the vinegar, water, sugar and salt in a saucepan and bring to a boil, stirring to dissolve

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