Everybody loves Taco Tuesday, including me! I have several different types of tacos that I enjoy but these might be my favorite. Due to the frying, I don't eat these avocado tacos often, so I consider them a treat whenever I make them!
Before we get into the recipe, let's talk oil. Yes, these are fried. I use unrefined, organic canola oil. It's the less processed of the canola oils. If you have a different oil that you prefer, go ahead and use it, I don't think it will make any difference in flavor.
Now let's talk beer. I use Budlight. It's light and not very flavorful and I think it works perfect for this recipe. I would suggest any light vegan beer. If you change it to a heavier flavored lager, it will change the taste of the batter.
Ingredients:
Avocados
1 cup light beer
1 cup gluten free all purpose flour
garlic
salt
pepper
paprika
cabbage
gluten free tortilla shells
Process:
First thing you'll want to do is heat up the oil. While that's heating up, you can prepare everything else. I slice each avocado into 8 slices. Add the flour to a large bowl. I don't measure my seasonings here, I just add what I like - a few shakes of each. I like garlic, so I shake in a lot of that. The beer adds a nice flavor to it already so I don't feel like much else is needed. Pour in the beer. It will fizz up a little.
Stir that up real well, making sure to get all the flour on the bottom mixed in. It will be a thick batter, not too runny. Place an avocado slice in the batter and using a spoon make sure it's completely covered. Lift the avocado out with a fork so that extra batter can fall off.
Repeat this process with each slice of avocado, placing the battered slices gently into the heated oil. I give them a couple minutes before I turn them gently to make sure each side is being cooked.
These only take a few minutes to cook. You can tell they're ready when they've browned up. Remove carefully with tongs and place on a plate lined with paper towel. You can see by the pictures, that even though these are fried, they're not greasy at all.
These will be very hot. While they cool a little, you can chop up your cabbage and get out your tortilla shells. I also take a few slices of avocado, mash them up, add a splash of almond milk and a big shake of garlic. I stir that up real well and use it as a dressing for the tacos. That's it - you're ready to build tacos! Enjoy!
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