Maybe its the fact that it is finally warming up or that my son was born on Cinco de Mayo, but I find myself day dreaming more and more lately about making a trip back to Mexico. The carnivore and I were married there several years ago. A mariachi band and margaritas – the whole shebang. We promised all our guest we’d have a reunion in five years. Time is almost up and what can I say? These kids, they are the most rewarding and adorable time and money suck you can imagine. As such, all I am planning these days is a Cat in the Hat themed bday bash for the little man who will turn two in a few days. That doesn’t mean I don’t let my mind wander to warm beaches and cold beers. Oh, and the best guacamole on this planet. And they will bring it right to you beach chair for just a few pesos.
In my opinion avocado is the most perfect food. I am happy to report my kids feel the same way – even if my husband doesn’t. I fell in love with it in law school. I was on a trip to Tanzania and this amazing cafe served it simply halved, coated in olive oil and kosher salt. It is hard to improve upon that, but let me try. Introducing my fried avocado tacos inspired from a recipe the carnivore sent me from eclectic recipes.
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Fried Avocado Tacos
- Total Time: 16 minutes
- Yield: 2-3 servings 1x
Description
Crispy fried avocado slices wrapped in warm tortillas make these tacos a delicious vegetarian option for your Cinco de Mayo celebration.
Ingredients
- 1 large avocado
- 1 cup (240 ml) of flour, plus more for dredging
- 1 cup (240 ml) of beer
- 1/2 tsp of baking powder
- Vegetable oil, for frying
- Salt, to taste
- Pepper, to taste
- Chili lime hot sauce, to taste (optional)
- Tortillas, for serving
Instructions
- Start by preheating about 1/2 inch of vegetable oil in a cast iron skillet over medium heat. The oil is ready when a drop of batter bubbles immediately upon contact.
- In a mixing bowl, combine 1 cup of flour, 1 cup of beer, 1/2 tsp of baking powder, salt, pepper, and chili lime hot sauce if using. Stir until smooth to form the batter.
- Slice the avocado into wedges.
- Dredge each avocado slice in flour, shaking off excess, then dip into the batter, ensuring it is fully coated.
- Carefully place the battered avocado slices into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove the avocado slices from the oil and drain on paper towels to remove excess oil.
- Warm the tortillas in a separate pan or microwave.
- Assemble the tacos by placing the fried avocado slices in the tortillas. Add additional toppings such as salsa, sour cream, or cheese if desired.
Notes
- Serve these tacos immediately for the best texture.
- You can add your favorite toppings like salsa, cheese, or sour cream.
- If you prefer a spicier kick, increase the amount of chili lime hot sauce in the batter.
- Store any leftover fried avocado slices in an airtight container in the refrigerator and reheat in an oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 300
- Fat: 20
- Carbohydrates: 40
- Fiber: 7
- Protein: 5
- Cholesterol: 0
They weren’t as good as a trip to Mexico, but they were dang close. My BFF and bridesmaid Jen even made some after she heard about them. See, it is kinda like I’m like we are all back there together, right? 
If You Liked This Recipe, You’ll Love These
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- Grilled Tofu Tacos with Pickled Radishes
- Spiced Salmon Tacos with Cilantro and Jalapeño Slaw
Frequently Asked Questions
Why does this batter use beer instead of water or milk?
The recipe combines 1 cup of flour with 1 cup of beer and 1/2 tsp of baking powder to make the batter. The carbonation in the beer creates a lighter, crispier coating than water-based batters, and the malt adds a subtle savory depth to the fried crust.
Why must these tacos be served immediately?
The notes flag serving immediately as essential for best texture — the beer batter crust on the fried avocado quickly loses its crispiness as the moisture from the avocado migrates outward. If you have leftovers, the notes suggest reheating them in an oven (not a microwave) to restore some crunch.
How do I know the oil is hot enough before frying?
The recipe says to preheat about 1/2 inch of vegetable oil in a cast iron skillet over medium heat until a drop of batter bubbles immediately upon contact with the oil. Fry each battered avocado slice for about 2–3 minutes per side until golden brown.
