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?
- 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
- 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!
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.
P.S. my apologies because now you’re never going to want to eat anything else ever.