Jerri Green with a wonderful vegetarian dish for your Cinco de Mayo celebration.
By Jerri Green
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.
- 1 large avocado
- 1 cup of flour & a bit more for dredging
- 1 cup of beer
- ½ tsp of baking powder
- vegetable oil
- salt, pepper, and other seasonings of your choosing (I added chili lime hot sauce)
- sour cream
- fresh cilantro
- lettuce, tomato, etc. for topping
- lime wedges
- Start by preheating ½ inch or so of oil in a cast iron skillet. (It is ready when a drop of batter bubbles in it.)
- Mix together flour, beer, baking powder and seasonings.
- Slice the avocado.
- Dredge slices in a bit of flour and then dip in batter.
- Fry in oil, about two minutes on each side. They will turn golden.
- Place them on a plate of paper towels to remove an excess oil.
- Place a few fried pieces in a tortilla with toppings of your choosing, like lettuce and tomato.
- I added a cilantro sour cream, using fresh herbs from our own garden.
- I also squeezed a few fresh lime wedges over top before eating.