When my good friend Christina Nakhoda asked me where I’d like to go to celebrate my birthday, I said, “I’d like your fried avocado tacos.” Not only did she oblige (and they are so delicious!) but she shared the recipe with me. You can make the salsa and sauce in advance. When I recreated the recipe I did not measure the heat of the oil, I heated it to medium, using a cast iron pan, and only used a small layer of oil. They still turned out fabulous!
For the avocados:
2 Hass avocados
1 cup flour
1 cup beer [check here for vegan-friendly beers: http://www.barnivore.com/beer ]
1 teaspoon hot sauce (I used sriracha)
For the corn salsa:
1 cup corn
1 medium green bell pepper, diced small
1 medium red bell pepper, diced small
½ medium red onion, finely chopped
Large bunch cilantro, chopped
juice of 1 lime
salt and pepper to taste
For the spicy sauce:
½ cup vegan mayonnaise (could probably substitute vegan sour cream)
3 oz. vegan cream cheese, softened
large bunch cilantro, chopped very fine
juice of 2 limes
1 jalapeno or serrano pepper, minced very fine
flour or corn tortillas (we used multigrain flour tortillas w/flax)
Combine all ingredients for corn salsa; set aside.
Combine all ingredients for spicy sauce. Recipe said to put in food processor and blend – but I don’t have one so we just very finely chopped the cilantro and serrano pepper and stirred it all together.
Preheat oil for frying to 375 degrees. Combine flour, beer, and hot sauce in large bowl. Whisk well and set aside.
Dip avocado slices in beer batter and drop in hot oil to fry. Fry at 375 for about 2-3 minutes, turning once. Avocados should be golden brown. Warm tortillas, one at a time, in dry skillet. Assemble tacos with avocado slices, corn salsa, shredded lettuce, and spicy sauce.