Fried Avocado Tacos (Tacos de aguacate rebosado)

From the kitchen of Carly

Crispy-outside, creamy-inside avocado wedges dipped in a beer batter and fried until golden. These tacos are addictive, luxurious, and surprisingly simple. The contrast between the delicate crust and buttery interior is everything. Serve immediately while still warm.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 to 4 cups vegetable oil for frying
  • 11 cup (8 ounces) beer
  • 11/2 teaspoon salt
  • 11 cup flour
  • 13 firm-ripe avocadoes
  • 1quartered
  • 1pitted
  • 1and peeled

Instructions

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

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

  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.

  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.

  5. Make tacos with 3 slices of avocado and the accompaniments.