Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegetable oil (for frying)
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 12 ounces of your favorite beer
  • 4 avocados (sliced into 1/2 inch pieces)
  • 8 to 12 4-inch corn or flour tortillas
  • 4 ounces queso fresco cheese (crumbled)
  • 1 big handful of microgreens or fresh cilantro for topping
  • extra lime wedges
  • 1/2 cup plain greek yogurt or sour cream
  • 1 chipotle pepper in adobo (diced)
  • 2  tablespoons adobo sauce from a can of chipotles
  • 1 lime (juiced)
  • 1  red onion (thinly sliced)
  • 3/4  cup apple cider vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 1/2 cup water

Instruction

  • Heat the oil in a large heavy-bottomed skillet or saucepan over medium heat. You want it to be shimmering and when you drop a small spoonful of batter into the oil and is starts to fry, you’re good to go.
  • In a bowl, combine the flour, garlic powder, smoked paprika and salt and whisk to combine. Pour in the beer and whisk until a smooth batter forms. Dip each avocado slice in the batter and gently place it in the skillet. Don’t overcrowd the skillet – you can fill the bottom but do a few batches at a time. As soon as the avocado is golden and crispy, turn it over and fry for another minute or so, frying for about 2 to 3 minutes total. Place each avocado slice on a paper towel to drain any excess grease.
  • To build the tacos, place 2 to 3 slices in the center of the tortilla and add the pickled onions, microgreens and/or cilantro, queso fresco and chipotle crema. Add a lime spritz and you’re good to go!