Kid-friendly Fabuloso Avocado Street Tacos + Mexican Slaw + Cilantro Crema + Melon Aqua Fresca Recipe - Sticky Fingers Cooking
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Family Meal Plan: Fabuloso Avocado Street Tacos + Mexican Slaw + Cilantro Crema + Melon Agua Fresca

Family Meal Plan: Fabuloso Avocado Street Tacos + Mexican Slaw + Cilantro Crema + Melon Aqua Fresca

Fabuloso Avocado Street Tacos + Mexican Slaw + Cilantro Crema + Melon Agua Fresca

by Erin Fletter
Photo by Gina Vescovi/
prep time
40 minutes
cook time
10 minutes
4-6 servings

Fun Food Story

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Fabuloso Avocado Street Tacos

Street Tacos are traditional Mexican tacos served on corn tortillas, filled with various meats or veggies, and often topped with onions, cilantro, and "salsas" (sauces). In all likelihood, the fast-food chain Taco Bell made the popularity of the taco more widespread in the United States. The hard taco shell used at Taco Bell and found in stores is not traditional, though. The use of hard taco shells may have increased because they stay fresh for much longer when compared to soft tortillas. Today you'll be making our Fabuloso Avocado Street Tacos the traditional way, warming your soft corn tortillas using dry heat.

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Shopping List

  • 2 ripe, firm avocados
  • 1/4 to 1/2 head red or green cabbage
  • 1 carrot
  • 2 radishes
  • 3 limes
  • 1 handful cilantro
  • 2 C cantaloupe, watermelon, or honeydew
  • 1 to 2 eggs **(see allergy subs below)**
  • 1/4 C Greek yogurt or sour cream **(see allergy subs below)**
  • 1/2 C all-purpose flour **(see allergy subs below)**
  • 1/2 C panko breadcrumbs **(see allergy subs below)**
  • 1/2 C vegetable oil
  • 8 to 12 small corn tortillas
  • hot sauce (optional)
  • 3/4 tsp salt
  • 2 large pinches sugar
  • 1 pinch ground black pepper
  • 1/2 C sugar/honey/agave
  • 1 1/2 C water or sparkling water
  • 2 C ice

Fun-Da-Mentals Kitchen Skills

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • chop :

    to cut something into small, rough pieces using a blade.

  • dredge :

    to dip poultry, fish, or meat in flour, cornmeal, or breadcrumbs to help preserve moisture during cooking and give your food a crispy coating, also referred to as "breading."

  • fry :

    to fry in a pan in a small amount of fat.

  • grate :

    to reduce food, like a carrot, to very small shreds or pieces of the same size by rubbing it on a tool with an outside surface that has holes with cutting edges (a grater).

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • mash :

    to reduce food, like potatoes or bananas, to a soft, pulpy state by beating or pressure.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • squeeze :

    to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.

  • tear :

    to pull or rip apart a food, like basil leaves, into pieces instead of cutting with a knife; cutting breaks cell walls more, so herbs can discolor faster.

Equipment Checklist

  • Cutting board + kid-safe knife
  • Bowls (3) for dredging avocado
  • Whisk
  • Dry measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Plate
  • Skillet
  • Slotted spoon
  • Tongs (optional)
  • Paper towels
  • Medium bowl
  • Grater
  • Citrus juicer (optional)
  • Small bowl
  • Blender (or pitcher + immersion blender)
  • Cutting board
  • Kid-safe knife
  • Citrus squeezer (optional)


Fabuloso Avocado Street Tacos

  • 2 ripe, firm avocados
  • 1 to 2 eggs **(for EGG ALLERGY sub mineral water + baking powder—more info below)**
  • 1/2 C all-purpose flour **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
  • 1/2 C panko breadcrumbs **(for GLUTEN ALLERGY sub gluten-free/nut-free breadcrumbs)**
  • 1/4 C vegetable oil, for frying
  • 8 to 12 small corn tortillas
  • hot sauce (optional)

Mexican Slaw

  • 1/4 to 1/2 head red or green cabbage
  • 1 carrot
  • 2 radishes
  • 2 tsp vegetable oil
  • 2 large pinches salt
  • 2 large pinches sugar
  • 1 lime

Cilantro Crema

  • 1 handful cilantro
  • 1 lime
  • 1/4 C Greek yogurt or sour cream **(for DAIRY ALLERGY sub dairy-free/nut-free yogurt/sour cream)**
  • 1/4 to 1/2 tsp salt
  • 1 pinch ground black pepper

Melon Agua Fresca

  • 1 lime
  • 2 C cantaloupe, watermelon, or honeydew (about 1/4 to 1/2 melon)
  • 1 1/2 C sparkling or still water
  • 1/2 C sugar/honey/agave syrup (or 4 to 5 stevia packs)
  • 2 C ice

Food Allergen Substitutions

Fabuloso Avocado Street Tacos

  • Egg: For 1 to 2 eggs, substitute 1/4 to 1/2 C of mineral water + 1 tsp baking powder.
  • Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour and breadcrumbs.

Cilantro Crema

  • Dairy: Substitute dairy-free/nut-free yogurt or sour cream.


Fabuloso Avocado Street Tacos

cut + twist + slice

Cut around the lengthwise circumference of 2 avocados. Twist open and remove the pit. Slice each avocado half into 4 to 6 lengthwise slices and remove the skin, leaving the flesh behind in long strips. If you have never done this, check out this avocado how-to:

crack + measure

Arrange three bowls. In the first bowl, crack and whisk up 1 to 2 large eggs. In the second bowl, measure 1/2 cup of flour. Next, measure 1/2 cup of panko breadcrumbs in the third bowl.

dredge + shake + coat

Have your kids dip each piece of avocado into the flour to completely cover, shaking off any excess. Then dip it into the egg and make sure it is completely coated. Lastly, dip it into the breadcrumbs and coat thoroughly. Set aside on a plate and continue until all the slices are done.

heat + fry

Grownups, heat 1/4 cup of vegetable oil in a skillet on your stovetop over medium-high heat. With a slotted spoon, gently place half of the avocado slices into the hot oil and cook on the first side for a couple of minutes. Carefully turn the avocado slices over and cook a couple of more minutes until they are an even golden brown. Using a slotted spoon or tongs, transfer the avocado slices to paper towels to drain.

warm + top

Warm 8 to 12 corn tortillas on each side, until soft, in a pan over your stovetop. Fill each tortilla with Mexican Slaw and Cilantro Crema (see recipes), then place 1 to 2 fried avocado slices on top. Top with hot sauce if using!

Mexican Slaw

chop + grate + slice

Finely chop 1/4 to 1/2 head of cabbage, grate 1 carrot, and slice 2 radishes. Combine in a bowl.

measure + squeeze + toss

Measure and combine 2 teaspoons of vegetable oil, 2 large pinches of salt, and 2 large pinches of sugar. Pour over the slaw vegetables. Squeeze the juice of 1 lime over the slaw and toss well. Set to the side to marinate while you make the tacos. Taste before serving and add any needed salt, sugar, or lime juice!

Cilantro Crema

tear + combine

Have your kids tear up the leaves of 1 handful of cilantro and add to a bowl with the juice of 1 lime, 1/4 cup Greek yogurt, 1/4 to 1/2 teaspoon salt, and 1 pinch of black pepper.

mash + enjoy!

Mash everything together until combined and creamy. Enjoy the Crema with your tacos!

Melon Agua Fresca

slice + squeeze

Slice 1 lime in half and squeeze the juice into your blender (or pitcher for use with an immersion blender).

chop + add

Chop and add 2 cups of cantaloupe (or other melon). Then add 1/2 cup sugar and 1 1/2 cups sparkling or still water.

blend + adjust

Blend until smooth and adjust flavors until just right! Serve in cups over ice.

Surprise Ingredient: Avocado!

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Photo by Larisa Blinova/

Hi! I’m Avocado!

"Hola! (Hello!) My name is Avocado, and I'm so happy to be an ingredient in your dish! Avocados can be sliced or chopped and presented naturally, or you can mash us and add lime or lemon juice, salt, cilantro, garlic, onions, jalapeños, and other seasonings to make Guacamole! The citrus juice provides flavor and also keeps us from turning brown in the air. Did you know that avocados are sometimes called Alligator Pears due to our pear-like shape and green skin?"


  • Avocados originated in Mexico and Central America, where Spanish is the national language. Their history dates back 7,000 years. Avocado in Spanish is “aguacate!”
  • Avocados are now popular all over the globe and are used in all types of recipes! Most of our avocados are grown in Mexico and California. Avocado trees grow best in mild, warm climates with moderate humidity. They don't like cold weather.
  • The most popular avocado is the "Hass." All Hass avocados are descendants of a "mother tree" that grew in the backyard of a man's house in California.

Anatomy & Etymology

  • Avocados have a seed or pit! Botanically speaking, that makes them a fruit! So, technically, avocados are berries. Berry interesting, no?
  • Avocados come in different shapes, from oval to pear, depending on the variety. The skin looks like fine leather, which helps them to withstand the fierce Mexican sun. It's not edible and is durable enough to protect the ripening avocado flesh inside.
  • Some have smooth skin, while others have a rougher, more pebbled appearance. Most are glossy green, while a few varieties turn purplish-black when ripe. But regardless of the exterior, all have a large, inedible seed surrounded by the soft, buttery, creamy-white to greenish-yellow flesh on the inside, with a delicate nutty taste! 
  • The word "avocado" comes from the mid-17th century Spanish "aguacate," from the Nahuatl "ahuacatl," which has been combined with other words, such as "ahuacamolli," meaning avocado soup or sauce. That is how we get the word "guacamole." 

How to Pick, Buy, & Eat

  • Avocados grow on big evergreen trees with a beautiful crown of smooth, glossy, dark green leaves that shade the avocados from the sun. Avocados mature slowly and steadily on the tree but put off ripening until picked. One tree can produce 150 to 500 avocados per year.  
  • Avocado trees grow best in mild, warm climates with moderate humidity. They don’t like cold weather.  
  • How to properly peel an avocado: The method you use to peel an avocado can make a difference to your health. Research has shown that the greatest concentration of carotenoids in avocado occurs in the dark green flesh that lies just beneath the skin. Therefore, you don't want to slice into that dark green portion any more than necessary when peeling an avocado. For this reason, the best method is what the California Avocado Commission has called the "nick and peel" method. In this method, you peel the avocado with your hands in the same way you would peel a banana. The first step in the nick-and-peel method is to cut into the avocado lengthwise, producing two long avocado halves that are still connected in the middle by the seed. Next, you take hold of both halves and twist them in opposite directions until they naturally separate. At this point, remove the seed and cut each of the halves lengthwise to produce long quartered sections of the avocado. Finally, use your thumb and index finger to grip the edge of the skin on each quarter and peel it off, just as you would do with a banana skin. The result is a peeled avocado that contains most of that dark green outermost flesh that is so rich in carotenoid antioxidants!
  • Avocado is delicious mashed and spread on toast, chopped and added to salsas, sliced and fanned across salads, and diced and added to soups. In addition, avocado can be breaded and fried and stuffed into tacos, mashed or whipped and added to desserts (like cakes and puddings (yum!), and, of course, used as a base for countless varieties of guacamole.


  • Good fat! Avocado is one of only a few fruits to contain fat—the special kind that’s really good for you and keeps you healthy. It’s a source of essential fatty acids and is mostly the same kind of healthy fat found in olive oil. What body part needs this type of fat?! The brain!
  • Vitamin E keeps our blood healthy! 
  • B Vitamins help our bodies make energy!
  • Fiber helps to reduce blood cholesterol levels and fight heart disease!
  • The most nutrition in an avocado is the part of the flesh that’s closest to the peel! This darker green flesh has particular nutrients called carotenoids. The Guinness Book of World Records calls the Avocado the most nutritious fruit known to man!


History of Tacos!

Photo by Gulcin Ragiboglu for Shutterstock
  • The Mexican word "taco" and the English word "sandwich" are generic terms that describe a dish with a filling. A taco is different from a sandwich because you place the filling inside of a tortilla instead of between two slices of bread. Traditionally, a corn tortilla is warmed or fried and then folded or rolled up over the filling. You can also make a soft taco with a flour tortilla. Taco fillings are as varied as sandwich fillings and are often determined by geographical region. You can eat a taco as an entrée or snack. 
  • The origin of the taco may have started in Mexican silver mines sometime in the 19th century. This idea comes from the name of the first type of taco, "taco de minero," which translates to "miner's taco." Also, have you ever noticed that taquitos look similar to a stick of dynamite? The word taco most likely referred to pieces of paper that miners would wrap around gunpowder and use in holes carved into the face of a rock. 
  • Mexican immigrants brought tacos with them to the United States in the early 20th century, and now "taquerías," restaurants that sell tacos, have become widespread. Mexican cuisine is one of the most well-liked in the US!

Let's Learn About Mexico!

Photo by Alena Darmel
  • Officially, Mexico's name is "The United Mexican States." It is one of several countries and territories in North America, including Canada and the United States of America.
  • Spanish is Mexico's national language, and Mexico is the largest Spanish-speaking country in the world. Mexican people didn't always speak Spanish, though. For thousands of years, Native Americans lived there and built great cities. The people had advanced language, education, and calendar systems, and they had very clever ways of raising food. Mexico is also the country with the largest number of native American speakers in North America. 
  • The capital of Mexico is Mexico City. Mexican legend says that Aztec leaders were told to build their great city of Tenochtitlan at the site where they saw an eagle sitting on a nopal cactus with a snake in its beak. That image is in the center of Mexico's flag. The Aztecs built their city on an island in the middle of a lake. The ruins of Tenochtitlan are at the center of Mexico City and still sit on top of a lake! As water is pumped out to serve the needs of the city's growing population, the city has been sinking at a rate of 6 to 8 inches per year.  
  • Indigenous Mexican people included the Aztecs in the central interior of the country, the Mayans of the Yucatan peninsula, and the Zapotec of the south. Spanish explorers landed in Mexico in the early 1500s, and they ruled Mexico for over 300 years. During this time of colonization, Mexico's Mesoamerican civilizations mixed with European culture.
  • Before the arrival of Spaniards, native Mexican food primarily consisted of corn, beans, peppers, tomatoes, sweet potatoes, squash, and herbs. Indigenous people occasionally hunted and added wild turkey, rabbit, deer, and quail to their largely vegetarian diets. Native royalty sipped chocolate drinks. Europeans introduced cattle, sheep, pigs, goats, chickens, sugarcane, and wheat to Mexico upon their arrival. 
  • Mexican cuisine uses chili peppers to give it its distinct flavor. Jalapeños, poblanos, and serrano peppers are commonly used in Mexican dishes. Dishes that include mole, a sauce made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions, such as Día de los Muertos. 

What is it like to be a kid in Mexico?

  • Mexican children may live near the ocean or the gulf, in the desert, or in the mountains. 
  • Kids often live with extended family, including grandparents. Their full names include their father's and their mother's.
  • Most kids speak Spanish, but Mexico also recognizes 68 native languages. 
  • They attend school from September through June. Large schools have two shifts—one group in the morning and one in the afternoon. Students are usually required to wear uniforms. 
  • They may play soccer, baseball, and other sports. Jumping rope and other outdoor games are very popular. They might play a game similar to bingo called Lotería. It is played with picture cards and songs. 
  • Corn tortillas are a staple for kids, along with beans and rice. Dishes that include mole, a sauce often made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions. 
  • A popular family holiday is Día de los Muertos (Day of the Dead), a celebration to remember and honor a family's ancestors. Family members decorate the graves of their relatives who have passed on. Typical foods served for this holiday include empanadas, tamales, pan de muertos (a sweet bread in which a ring with a tiny plastic skeleton is hidden), and calaveras de azucar (sugar candy skulls). 

THYME for a Laugh

Why did the cantaloupe jump into the water?

Because it wanted to be a watermelon!

Lettuce Joke Around

Why didn’t the cabbage win the race?

He wasn’t ahead of lettuce!

THYME for a Laugh

What do you call a cabbage with a body? 

Head and shoulders above the rest.

The Yolk's On You

What did the one melon say to the other melon when they fell in love? 

We’re just too young ... we cantaloupe!

The Yolk's On You

When do you go at red and stop at green? 

When you’re eating a watermelon!

THYME for a Laugh

How do you make a cantaloupe shake? 

Put it into the freezer until it shivers.

THYME for a Laugh

What is Avocado's favorite kind of music? 

Grock 'N' Mol. (guacamole)

Lettuce Joke Around

What did the grumpy taco say to the chip? 

"I don't want to taco 'bout it. It's nacho problem."

That's Berry Funny

Today I gave out free coriander to those in need.

It was an act of cilantropy (philanthropy).

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