Recipe of the Week: Fried Avocado Tacos

Beer-battered avocado slices with salsa verde and lime creme make these pockets shine

By Compiled by: Sara Jones January 13, 2015

avo-tacos


Set with snacks for this weekend’s Seahawks showdown against the Green Bay Packers? Get there with these fried bites by chef and entertaining expert Heather Christo. “Crispy and fragrant on the outside, [and] creamy and cool on the inside,” these pockets repurpose the avocado to tasty effect and are sure to satisfy your Sunday guests or hosts. Find more photos and step-by-step instructions on her recipe blog here.

Ingredients

  • ½ cup pale ale (I used Corona)
  • ½ cup all-purpose flour
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 cups grapeseed oil for frying
  • 2 Hass avocados (the big ones!)
  • 8 small tortillas
  • 1 cup refried beans ( I used black beans)
  • 1 cup salsa verde
  • ½ cup shredded Monterey jack
  • OPTIONAL, for serving: lime cilantro creme and sweet and spicy red onions

Instructions

  1. Whisk together the pale ale, flour and spices. Cover the mixture with plastic wrap and let sit for 2 hours.
  2. Heat the grape seed oil in a heavy tall pot until 375 degrees.
  3. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and slice each half into 4 pieces.
  4. Dredge each avocado piece in the batter and gently transfer it to the hot oil and fry until golden brown, 1-2 minutes.
  5. You can fry a few pieces at a time, just be careful not to over crowd the oil.
  6. Remove the avocado with a slotted spoon and set on a paper towel to drain. Repeat this with remaining avocado slices..
  7. Wrap the corn tortillas in a damp paper towel and heat in the microwave for 1 minute.
  8. Arrange the tortillas on a platter and evenly divide the beans among them, followed by the salsa verde, a few slices of avocado and the cheese. Top with the lime crema if desired. Serve immediately!

Preparation time: 2 hours, 10 minutes

Cooking time: 5 minutes

Number of servings (yield): 4

 

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