Fried Avocado Taco

Total Time:
55 min
35 min
20 min

8 tacos

  • Oil, for frying
  • 2 cups instant flour, such as Wondra
  • 1 cup beer
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper
  • 2 just-ripe avocados, sliced into wedges
  • Agave Crema, recipe follows
  • Eight 6-inch flour tortillas, lightly heated up on a griddle
  • Baja Slaw, recipe follows
  • Lime wedges, for serving
  • Baja Slaw:
  • 1 cup shaved green cabbage
  • 1 cup shaved red cabbage
  • 2 tablespoons chopped fresh cilantro
  • 3 limes, juiced
  • 1 Fresno chile, julienned
  • 1 small mango, diced into 1/4-inch pieces
  • Salt and pepper
  • Agave Crema:
  • 1 cup Mexican crema or sour cream
  • 1 tablespoon agave
  • 1 teaspoon cumin
  • Salt and freshly ground black pepper
  • Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.

  • To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.

  • Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.

  • Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.

Baja Slaw:
  • Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.

Agave Crema:
  • Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper. Yield: about 1 cup.

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    This recipe is featured in:

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