- Recipe TypeEntree
- Prep Time20
Randy Clemens, author of the The Veggie Lovers Sriracha Cookbook, shares this recipe for amber ale-battered fried avocado tacos with Sriracha curtido.
- 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 tsp dried Mexican oregano
- 2 tsp sugar
- 2 tsp fine sea salt
- 2 cups strong amber ale (such as Arrogant Bastard Ale or Lagunitas Brown Shugga’)
- 2 cups all-purpose flour
- 2 Tbsp garlic powder
- 2 tsp baking powder
- 2 tsp fine sea salt
- 1 tsp 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 amber 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 amber 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.