Tuesday, March 4, 2014

Ay Yai Yai! Beer Battered Avocado Tacos with Corn/Black Bean Salsa and Chipotle Crema

Avocados are dreamy to me.  I love the smooth, silky texture, the subtle flavor and the healthy fat that they give.  They are also high in fiber and pretty versatile!

Huh?  An avocado versatile?  Yup yup!  Sure is.  Clearly, they are prevalent in Mexican cuisine, but can also be used in desserts and creamy sauces.  Don't believe me?  Try this raw vegan vanilla pudding that I made a few months ago!

Because we eat Mexican food at least once or twice a week, I am starting to become tired of the same old veggies and vegan soy chorizo that fills tacos and burritos alike.  We need some options here people!  And, here is one right now!  Pan frying the beer battered avocado pieces brings this taco to life!  Perfectly crispy, crunchy on the outside and delightfully creamy on the inside.  Confused?  Think along the lines of avocado fritters.

Beer Battered Avocado Tacos

Ingredients:  (yields 3-4 servings)

for the beer battered avocado tacos
1-2 avocados depending on the size
1.5 c flour
1 12 oz beer
1 tsp salt
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp adobo seasoning
1/2 canola oil (used for pan frying)
taco shells

for the salsa:
1 can corn
1 can black beans
1/4 c chopped red onion
1 chopped jalapeno (seeds removed)
3 tbsp chopped cilantro
1/2 tbsp evoo
1 lime juiced
1 tbsp favorite hot sauce

for the crema:
simply mix sour cream and chipotle peppers in adobo together.

Start by making your corn salsa.  Drain and rinse both corn and black beans and throw into mixing bowl.  Add in remaining ingredients, mix thoroughly and season to taste.  Place in refrigerator while making the beer battered avocados .

Preheat pan with canola oil to about 450.  For the beer batter, in a mixing bowl, add in dry ingredients and slowly stir in the beer until completely mixed.  The consistency should be that of pancake batter.  Once mixed, dredge avocado slices with flour, then dunk into batter.  Place battered avocado in hot oil and fry on each side for roughly 1 minute or until crispy.  Remove from pan and place on stack of paper towels to dry and remove excess oil.  Repeat until all avocado is prepared and pan fried.  

Warm your taco shells either in the oven or microwave, and then prepare your taco.  Add in your battered avocado, top with corn/black bean salsa and top with your chipotle crema.  Deliciouso!

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