Beer-Battered Fried Avocado Tacos with Sriracha CurtidoBy Randy Clemens
- Recipe TypeEntree
- Prep Time20
- 1/2 head green cabbage, shredded (about 4 cups)
- 1 small red onion, halved lengthwise and thinly sliced
- 1 large carrot, grated
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup Sriracha
- 2 teaspoons dried Mexican oregano
- 2 teaspoons sugar
- 2 teaspoons fine sea salt
- 2 cups strong amber ale (such as Arrogant Bastard Ale or Lagunitas Brown Shugga’)
- 2 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 teaspoons baking powder
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 2 cups panko bread crumbs
- 2 large, ripe Hass avocados
- Extra-virgin olive oil or vegetable oil, for frying
- 8 or 16 small corn tortillas, warmed
- Fresh cilantro leaves, for garnish
This recipe melds together a few of my favorite things: beer, avocado, Sriracha and curtido, an incredibly tangy slaw hailing from El Salvador. Many thanks to my friend Alex Carballo, former chef at Stone Brewing World Bistro & Gardens in San Diego for introducing me to beer-battered fried avocado tacos, a fantastic culinary treat. To round out the meal, serve with Spanish-style rice and black beans.
- Boil about four cups of water. Put the cabbage, onion and carrot in a large mixing bowl and toss to combine. Pour in the boiling water and let stand for five minutes. Drain well.
- In a small saucepan, combine the half cup water, vinegar, Sriracha, oregano, sugar and salt. Bring to a boil over high heat. Remove from the heat and stir to ensure that the sugar and salt have dissolved. Pour over the drained cabbage mixture and toss to combine.
- Let cool to room temperature, then cover and refrigerate until ready to use. (This can be made up to one week in advance and gets better after sitting for a day or two.)
- Put the ale, flour, garlic powder, baking powder, salt and pepper in a bowl and whisk to combine. Prepare a deep fryer by filling it with oil to the manufacturer’s suggested fill level. (Alternatively, use a wide, deep cast-iron or other heavy pan with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.) Heat the oil to 375°F.
- Spread the panko in a shallow baking dish. Cut the avocados in half, remove the pit, and scoop out the flesh, keeping it intact. Slice each half into four pieces. Dunk the slices into the ale mixture, shake off any excess, and then roll each piece in the panko. Carefully lower into the oil and fry until deep golden brown and crispy, 3-5 minutes. Remove with a slotted spoon and immediately season lightly with salt and pepper.
- Now assemble the tacos. I like to stack two tortillas per taco, but you’re welcome to use only one if that’s your preference. Either way, top with two hot avocado slices. Using tongs, lift a big mound of the curtido from its pickling bath, give it a quick shake to ditch some of the liquid, and pile it atop the avocado. Garnish with cilantro and serve immediately.