FRIED AVOCADO TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 8 tacos
Number Of Ingredients 21
Steps:
- Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
- To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
- Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
- Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
- Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
- Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.
TACOS DE AGUACATE - AVOCADO TACOS
Cooking time approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry tortillas in hot oil until golden; drain on absorbent paper.
- Place a slice of cheese, some avocado, pepper, onion and a spoonful of beans.
- Top with salsa and roll.
Nutrition Facts : Calories 596.7, Fat 35.2, SaturatedFat 18.5, Cholesterol 72.6, Sodium 1121.3, Carbohydrate 44.5, Fiber 8.9, Sugar 2, Protein 28.7
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