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Fried Avocado Tacos (Tacos de aguacate rebosado)

By Shelley Wiseman

4.6

(3)

Image may contain Plant and Food
Fried Avocado Tacos (<em>Tacos de aguacate rebosado</em>)Photo by Romulo Yanes

Frying avocadoes may seem as strange to you as they did to me until I tasted them at Puntarena in Mexico City. They are a delight, so give them a try!

Cooks' Note

ACCOMPANIMENTS: Warm flour or corn tortillas, Lime-Chipotle Mayonnaise , chopped cilantro

Recipe information

  • Yield

    Makes 12 Tacos; Serves 4

Ingredients

3 to 4 cups vegetable oil for frying
1 cup (8 ounces) beer
1/2 teaspoon salt
1 cup flour
3 firm-ripe avocadoes, quartered, pitted, and peeled

Preparation

  1. Step 1

    Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.

    Step 2

    Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.

    Step 3

    Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.

    Step 4

    Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.

    Step 5

    Make tacos with 3 slices of avocado and the accompaniments.

Reprinted with permission from Just Tacos by Shelley Wiseman, © 2011 Taunton Press
TagsTacoMexicanLatin AmericanAvocadoVegetableMainDinnerDairy FreeNut FreeVegetarianEasyDeep FryWokCookbooks

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