Crispy Beer Battered Avocado Tacos.
We are doing this thing today.
It’s called FRYING our avocado. Beer battered avocado tacos are a thing. A thing you can even make on a Monday. I mean, they are totally meatless. They are still avocados. They don’t require full blown deep frying. They taste like baby angel unicorn tears!
That’s a good thing, BTW.
This might be one of my dream meals. It’s so simple but tastes incredible. Before these, my quick taco of choice was always these summer breakfast tacos. And while these take just a leeeettle more work than those… it’s not much. You can’t beat them!
I’ve had my fair share of fried avocado tacos in multiple different places, even for breakfast, and they are always one of my favorite variations. There is so much crunch from the batter and if you simply wrap a tortilla around one of these slices, I’d probably be happy with JUST that.
Basic b tacos whaaaaat.
I mean, I had to go the extra step and make a beer batter. It’s so light! It almost reminds me of a tempura batter.
Of course I had to do a chipotle crema too because my tacos can barely exist without one.
And pickled onions, because Eddie loves them, I adore the sweetness they bring, and HELLO they are hot pink. Like there even has to be another excuse to add that to your meal. Aren’t many things I can consume that are naturally this shade.
No guac or anything because… wouldn’t that be like adding a fried egg on top of your chicken or something? You get my drift.
Otherwise, I keep these tacos fairly simple when it comes to toppings to really allow the flavor to shine. No salsa or slaw, even though those things are often staples for me. I almost always throw together a homemade salsa, maybe even a fruit one in the summer, when it comes to our tacos at home. The avocado is just SO flavorful, you barely need anything else. TRUST ME.
Crunchy and then creamy? Oh hi. I’m dying.
This is my new ultimate summer meal. It’s so fresh and crispy and weirdly enough kind of tastes garden-like even though we go ahead and fry the darn thing. I also find it to be a miracle that I left grilled corn off of this. But it’s better without it, I swear.
Speaking of tacos and grilled corn, this past weekend I ate one of the most killer tacos I ever taste. A crispy shell wrapped in a soft flour shell with queso IN BETWEEN the shells. Yes. You read that right. Today or tomorrow I’m going to recreate that madness because it was insane and maybe one of the most perfect tacos I’ve tried. Also, a texture lovers dream. What if I put THIS avocado in THAT taco?
That moment really made me miss a margarita too. So did these avocado tacos! It was the only drink I sort of missed while I was pregnant with Max, so I’m thinking come November, we will be in marg city.
You are probably going to want to consume the entire plate of avocado by itself, that’s my PSA. Maybe you don’t even need the tacos!
But who doesn’t need tacos?
Crispy Beer Battered Avocado Tacos
- 1/2 cup vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 12 ounces of your favorite beer
- 4 avocados sliced into 1/2 inch pieces
- 8 to 12 4-inch corn or flour tortillas
- 4 ounces queso fresco cheese crumbled
- 1 big handful of microgreens or fresh cilantro for topping
- extra lime wedges
- 1/2 cup plain greek yogurt or sour cream
- 1 chipotle pepper in adobo diced
- 2 tablespoons adobo sauce from a can of chipotles
- 1 lime juiced
quick pickled onions
- 1 red onion thinly sliced
- 3/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
- 1/2 cup water
- Heat the oil in a large heavy-bottomed skillet or saucepan over medium heat. You want it to be shimmering and when you drop a small spoonful of batter into the oil and is starts to fry, you’re good to go.
- In a bowl, combine the flour, garlic powder, smoked paprika and salt and whisk to combine. Pour in the beer and whisk until a smooth batter forms. Dip each avocado slice in the batter and gently place it in the skillet. Don’t overcrowd the skillet – you can fill the bottom but do a few batches at a time. As soon as the avocado is golden and crispy, turn it over and fry for another minute or so, frying for about 2 to 3 minutes total. Place each avocado slice on a paper towel to drain any excess grease.
- To build the tacos, place 2 to 3 slices in the center of the tortilla and add the pickled onions, microgreens and/or cilantro, queso fresco and chipotle crema. Add a lime spritz and you’re good to go!
quick pickled onions
- Place the onions in a jar or cup. In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt dissolve. Whisk in the water. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.
- Whisk together the sour cream/yogurt, lime juice, diced pepper and adobo sauce until smooth and combined.
Did you make this recipe?
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I appreciate you so much!
P.S. my apologies because now you’re never going to want to eat anything else ever.
51 Comments on “Crispy Beer Battered Avocado Tacos.”
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These are unreal!
Omg. I had fried avocado tacos a few years ago and have always dreamed of recreating them. These are amazing.
I accept your apologies; now will you pleeeeese, pretty please, STOP! You are a cooking genius. I’ve not seen another food blog that comes even close to what you offer. I guess that explains why howsweeteats is not only bookmarked, but on my bar! I’ll admit I have one other food blog bookmarked, but I don’t go to bed without checking yours daily. I can skip the other one and not miss any sleep. Thanks for the inspiration (and thanks to Mother Lovett!) and thanks for sharing your love of food with other food lovers across the world who aren’t nearly as talented as you are in the kitchen.
you are so kind! seriously, thank you so much.
Ohhhhh wow. Good choice. This looks unbelievable.
I’ve never ever wanted anything more.
Making these tonight!!
hope you love them!
the taco you described is pretty much a gordita crunch from taco bell! they are the best!
also these avocado tacos look amazing!
i must must must recreate it!
If I fry this avocado and put it on a salad it’s healthy right?!
I’ve always been weirded out by hot avocado but I NEEEEEED there crunchy avocado tacos! The idea of the crunchy beer batter and the creamy avo sounds like a dream! And I love that you described it as tasting like baby angel unicorn tears
oh yes you do need it!
I’m weeping bc we can’t get good avocado overseas currently. I can still use this technique for beer battered mushroom tacos, right? right? (please say yes!)
hey girl- these tacos look oh so yummy!
okay, i’m toooooootally making these tonight. i cannot. they look incredible!!! thank you for sharing, and also for giving me something to do with the extra chipotles in adobo sauce i allllways have because all recipes call for like, one, and then i end up throwing the whole can away!
woohoo! i have that same issue with chipotles! hope you loved them.
You can freeze the rest! I always have some in my freezer for quick chipotle mayo
I made these last night and they were so delicious! My husband is not a fan of avocado so I made him fish tacos with the same batter (and I dont like fish so it worked out well). I’m already looking forward to making these again!
so glad you liked them!!
These look amazing! One question though…does the avocado get hot when you’re frying it or does it cook fast enough that it doesn’t heat up too much? I’ve only ever really had avocado cold or room temperature and I don’t know what to expect of hot avocado!
it really doesn’t get hot… it might be a little warm! but by the time you fry all the pieces and assemble the tacos, i’d say it’s more room temperature?
Whyyyy have I never had fried avocado?! I cannot wait to try these!
My mouth is watering.
This is something unique recipe I have never seen before. Definitely, try this on the week end.Thanks for sharing this…
Yep – another winner in my household! The KIDS and adults loved the fried avocado! WOW!
We did mahi too in the same batter for the one picky teenager who doesn’t like green things…and it was all good. That chipolte creme is a winner too.
I made these tonite and followed the recipe. The beer batter absolutely did not stay on the avocado. Don’t know how you got the batter to adhere to the avocado.
The flavor was good but the batter fell right off the avocado as soon as it hit the pan.
So delicious! There was so much flavor in these tacos, the pickled onions, creamy and crispy avocado with spicy chipotle!! Loved these, and so did my husband and daughter ☺️
Omg! These were amazing! I made them last night for a couple of people. I was a little nervous about the frying pasty but got the hang of it. Everyone loved them! :)
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Is there any way of making these without the beer? I never deep fry anything, so I’m a little lost in this area. If I replaced the beer with water, would it be regular batter? And if so, would it taste as good?
Okay so, for anyone that isn’t allowed alcohol in their house, like moi, I swapped the beer for soda water? Which sounds really weird but it did the trick of making the batter very airy and light. Water could probably work but it might be a bit bland. I did add in a little more paprika and some chipotle seasoning and it turned out great! This recipe was actually a lot easier than I thought it would be and I’m happy with how it turned out :)
Thanks so much for your help .
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These were amazing – used lime seltzer instead of beer and fresh parsley for the cilantro intolerant here. Will make probably a billion more times.