Beer Battered Avocado Tacos

This recipe is a great and most delicious way to use up slightly unripe avocados. This recipe won’t work with ‘bullet hard’ avocados though, those avos will have to cuddle up with some bananas for a little while to speed up the process!

Simply by deep frying avocados in a lightly seasoned beer batter, you will create the tastiest dish ever. These mouth-watering tacos are light and crispy on the outside, yet flavourful and buttery on the inside. Serve them in soft flour tortillas filled with fresh corn and black bean salsa, crispy cos lettuce, pink pickled onions, and an addictive smoky chipotle crema.

When making this recipe you will have way more salsa and crema than you need, but this is a GOOD thing! Use both the crema and salsa in a breakfast burrito (recipe to follow soon…) or simply add them to any favourite salad or prepared rice to really zing them up.

These tacos have become a best-seller at Gastrono-me, too often the vegan option in restaurants are a bit holier than thou! Vegans want to kickback too and enjoy something ‘junky’ and this recipe is a good choice for that – spicy, deep-fried and ‘creamy’ thanks to the immense chipotle crema.

Hope you make these; they are utterly addictive…you have been warned!

Beer Battered Avocado Tacos

Recipe by Gemma SimmoniteCourse: MainDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• For the Chipotle Crema

• 250g vegan plain yoghurt

• ½ tsp of chipotle paste

• 4 pieces of roasted red pepper preserved in oil

• 3 shakes of Tabasco smoky chipotle pepper sauce

• ½ tsp of smoked paprika

• ½ tsp of minced garlic

• ½ tsp of salt

• A pinch of chilli flakes

• For the Corn and Black Bean Salsa

• 6 tomatoes, deseeded and the flesh diced

• 2 small red onions diced

• 1 lime squeezed

• 198g tin of sweetcorn

• 400g black beans

• 1 tbsp of olive oil

• ½ tsp of minced garlic

• Handful of chopped coriander

• A sprinkle of chilli flakes

• Salt to taste

• For the avocado tacos

• 2 avocados, sliced into chunks

• 125g plain flour

• 1 ½ tsp of baking powder

• ½ tsp of salt

• ½ tsp of smoked paprika

• 165ml of lager

• 1 tbsp of sriracha sauce

• For serving

• 8 mini flour tortillas

• Pink pickled onions (Waitrose sell these)

• Cos or any crispy lettuce sliced

• Sriracha Sauce or hot sauce of your choice

• Spring onions & chopped chives to finish

Directions

• To make the Chipotle Crema, put all of the ingredients into a small food processor or blender, blitz until smooth, then pour into a jug and chill until needed.
• For the salsa, combine all the ingredients and season to taste.
• For the beer batter, measure the flour, baking powder, salt, smoked paprika into a bowl and whisk just to ensure they are combined. With the whisk incorporate the beer gradually, until you have a smooth batter.
• Prepare the tortillas by warming in a dry frying pan or wrap in foil and warm together at 175c/ 350f for 10mins. When warmed, fill with lettuce, a spoonful of chipotle crema, and top with a large spoonful of corn and bean salsa.
• Dip the avocado chunks in the prepared batter, and carefully lower into the hot oil. Move them around after 30 seconds to ensure they are cooking evenly and not sticking together. I tend to fry this amount in two batches as to not lower the temperature of the oil and to ensure supreme crispness. Fry for a further minute.
• Arrange the battered avocado pieces in each tortilla, then top with pink pickled onions, drizzle with sriracha and sprinkle over spring onions and chives to finish.

Notes

• You will need a deep fat fryer preheated to 175c/350f