Fried Avocado Tacos Tacos De Aguacate Rebosado Food

FRIED AVOCADO TACO

Fried Avocado Taco image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 8 tacos

Number Of Ingredients 21

Ingredients

Oil, for frying
2 cups instant flour, such as Wondra
1 cup beer
1 teaspoon paprika
Salt and freshly ground black pepper
2 just-ripe avocados, sliced into wedges
Agave Crema, recipe follows
Eight 6-inch flour tortillas, lightly heated up on a griddle
Baja Slaw, recipe follows
Lime wedges, for serving
1 cup shaved green cabbage
1 cup shaved red cabbage
2 tablespoons chopped fresh cilantro
3 limes, juiced
1 Fresno chile, julienned
1 small mango, diced into 1/4-inch pieces
Salt and pepper
1 cup Mexican crema or sour cream
1 tablespoon agave
1 teaspoon cumin
Salt and freshly ground black pepper

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

Tacos De Aguacate - Avocado Tacos image

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

Ingredients

12 corn tortillas
12 slices cheese (your choice)
1 large avocado, peeled and sliced
1 green bell pepper, seeded and thinly sliced
1 onion, peeled and thinly sliced
1 cup pinto beans (Canned is fine. Drain and rinse well) or 1 cup kidney bean, cooked (Canned is fine. Drain and rinse well)
salsa (either store bought or your own recipe)

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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