Beer-Battered Avocado Tacos

 Last summer when we went to the OC Fair we got a chance to try out some amazing beer batter avocado tacos from the Seabirds Food Truck. They were so good that I haven't stopped thinking about them since last summer but have never thought to make them myself...well until now that is. Our neighbors kindly shared some fresh picked avocados with us and I wanted to do something other than guacamole and so I searched online for a beer battered avocado taco recipe and what did I find, none other than the actual Seabirds recipe as posted on Good Morning America. I knew I had to give it a try and they were absolutely amazing. I highly reccommend that everyone try some fried avocado tacos sometime in their lifetime, it is a must. 

Ingredients:

2 avocados

2 cups Panko bread crumbs
2 cups Mexican beer

2 cups all-purpose flour 

2 tsp salt 

2 tsp sugar (or agave syrup) 

1 tsp baking powder 

2 tsp Sriracha
8 corn tortillas
Green cabbage, shredded
1 red onion, diced
1 bunch of cilantro, leaves only, chopped

Fresh lime wedges 

Cotija Cheese, crumbled

Salsa of your choice

Directions:
1. In a medium dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat. Be extremely careful when working with hot oil. 

2. Combine Mexican beer, all-purpose flour, salt, sugar (or agave syrup), baking powder, and Sriracha in a blender. Blend on medium until ingredients are fully incorporated. This is your beer batter. Set aside.

3. Quarter the avocados (or cut into sixths, depending on size). Then toss cut avocado in Panko breadcrumbs, until coated.
4. Dip coated avocado wedges in beer batter, and carefully drop into hot oil. Fry wedges, in batches, until golden brown -- about 2 to 4 minutes. Using a slotted spoon, remove slices and drain on a paper towel-lined plate.

5. Warm corn tortillas wrapped in foil in the oven, or by lightly grilling them.
6. Assemble the tacos: Layer 2 warmed tortillas per taco and top with a fried avocado wedge. Garnish with cabbage, red onion, cilantro, a squeeze of fresh lime juice, cheese and salsa. Serve immediately. Enjoy!

Recipe adapted from: ABC News Online