Description
Crispy fried avocado slices wrapped in warm tortillas make these tacos a delicious vegetarian option for your Cinco de Mayo celebration.
Ingredients
Units
Scale
- 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