Fried Avocado Tacos (Tacos de aguacate rebosado)
You can never have too many Mexican recipes, so give Fried Avocado Tacos (Tacos de aguacate rebosado) a try. This dairy free and vegetarian recipe serves 4. One serving contains 512 calories, 6g of protein, and 39g of fat. If you have firm-ripe avocadoes, beer, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.
Put the beer in a wide bowl and stir in the salt.
Put the flour in another wide bowl.
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.
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.
Make tacos with 3 slices of avocado and the accompaniments.
ACCOMPANIMENTS: Warm flour or corn tortillas, Lime-Chipotle Mayonnaise, chopped cilantro
Reprinted with permission from Just Tacos by Shelley Wiseman, © 2011 Taunton Press