Baja Style Avocado Tacos
Crispy beer-battered avocado tacos with all the good parts of a Baja fish taco, but swap the fish for avocado. Crispy, creamy, tangy, fresh- the perfect California style taco.
Ingredients
- 16-32 corn tortillas (2 per taco)
Beer Battered Avocados
- 1-2 ripe avocados (8 slices per avocado. 8 tacos if using 1 avocado, 16 tacos if using 2 avocados)
- 1 cup all purpose flour
- 1 cup beer
- 1 tsp Seafood Grilling Seasoning or Old Bay
- ½-¾ cup neutral oil for frying, such as sunflower
Cabbage Slaw
- 3 cups shredded cabbage (all green or mixture of green and purple)
- ½ cup cilantro, chopped
- olive oil
- red wine vinegar
Pickled Red Onions (Optional)
- 1 red onion
- ½ cup apple cider vinegar
- ½ cup while vinegar
- 1 tbsp granulated sugar
- 1 tsp salt
Baja Taco Sauce
- ¼ cup vegan mayo
- ¼ cup plain vegan yogurt (I use Forager here, but anything works as long as its unsweetened)
- 1 tsp capers, chopped fine
- 4 pickled jalepeño slices, chopped fine
- 1 tbsp cilantro, chopped fine
- 1 tbsp fresh dill, chopped fine
- 1 tsp agave
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cumin
- ¼ tsp oregano
- juice of 1 lime
Additional Toppings (Optional)
- chopped roma tomatoes
- vegan Feta cheese
- chopped cilantro
- fresh squeezed lime
Instructions
Pickled Red Onions (Optional)
- Cut a red onion in half. Cut each half in thin slices. A mandoline is great here if you have one.
- Add onions to a large jar. Add in sugar, salt, both vinegars, and water. Add lid and give the jar a really good shake to dissolve the sugar and salt.
- Place jar in the fridge. You'll start to see a color change in 4 hours or so, but they are even better the next day.
Baja Taco Sauce
- Add all ingredients to a bowl. Stir until all combined. Taste to asjust seasonings. Set aside.
Cabbage Slaw
- Shred cabbage. Add to a bowl. Drizzle lightly with olive oil and red wine vinegar (one roation each around the bowl- doesn't need to be a lot). Set aside.
Beer Battered Avocado
- To a bowl, add the flour and seasood seasoning. Whisk until combined and no lumps appear. Set aside until ready.
- Slice avocados in half. Cut each half into 4 pieces. You should have 8 slices if using 1 avocado, 16 if using 2 avocados.
- Heat oil in a heavy skillet or dutch oven. You'll need ½ cup to ¾ cup of oil depending on the size of your pan. It does not need to be deep. To determine if oil is ready, put a wooden spoon in the oil and if it bubbles around the spoon, the oil is ready.
- Once oil is almost ready, slowly add the beer to the flour mixture. Whisk slowly until completely mixed. Add the avocados, working in batches. I like 4 slices at a time.
- Carefully add the beer-battered avocados to the oil. Let it cook for 1-2 minutes until golden in color. Flip avocados to cook the other side, another 1-2 minutes. Once both sides are cooked, add to a paper towel lined pate or cooling rack, and sprinkle with salt while the oil is still hot.
- Continue cooking the rest of the avocados, working in batches until all avocados are done.
Assemble Tacos
- Heat corn tortillas. I like 2 per taco when using corn.
- To each taco add one slice of the beer battered avocado. Top with slaw, baja taco sauce, pickled red onions, chopped cilantro, chopped tomatoes, vegan feta, and lots of fresh squeezed lime juice.