Do you love avocados as much as we do? Then you are going to love this post. Our friend Gaby from What’s Gaby Cooking has a cookbook out that is all about avocados, and appropriately it is called Absolutely Avocados. It is filled with 80 recipes that will take you from breakfast all the way to dessert using one of our favorite ingredients, the avocado. You heard it here there is even dessert. Being Taco Tuesday, we figured it was about time we shared one of our favorite go-to vegetarian tacos, the Fried Avocado Tacos.
While the entire cookbook is a delight to read from the sumptuous recipes to the delightful tidbits about avocados which are nestled between chapters, one of my favorite chapters in Gaby’s book is the one sharing everything we needed to know about our beloved avocados. Most folks, present company included are very familiar with the Hass avocado as it is the one that is widely available throughout our markets in the US. Since reading Gaby’s book, I have been venturing out looking for other varieties such as the ever sweet and creamy Fuertes which are great smashed over a piece of toast with a poached egg on top. Some of the varieties are hard to find, but I am still hopeful of finding a Bacon avocado as well as the Nabal. Don’t worry you can use any avocado you can get your hands on for all of the recipes in this book.
The recipes in Gaby’s cookbook are easy to make, and very straightforward using ingredients that can be found in most markets. And the nice thing is, she will take you beyond the recipes you most likely use avocados in on a regular basis such as guacamole, even though she has spiced things up with 8 different types! You will never be bored with all the great and delicious options she has developed for you.
Let’s talk about one of our favorite recipes from the book for Fried Avocado Tacos. This recipe can definitely be called a party in your mouth, as it is exploding with flavor with every bite. I never thought of frying up avocados but this recipe makes it simple. Slices of avocado are lightly dipped in a beer batter and then lightly fried, leaving each slice crispy on the outside, cool and creamy on the inside. The fried avocado slices are wrapped in corn tortillas that have a smear of refried beans, salsa, Mexican cheese, and some chipotle scented sour cream poured over the top.
With summer around the corner, not that avocados shouldn’t be enjoyed all year, you are going to want to add this cookbook to your collection.
** disclaimer we were not asked to do this review, all thoughts are our own, nor were we compensated to write this post.
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Fried Avocado Tacos
** printed with permission from Gaby
1/2 cup pale ale
1/2 cup all-purpose flour
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 cups grapeseed oil or other neutral oil for frying
2 Haas avocados
8 small corn tortillas
1 cup refried beans, warmed
1 cup store-bought salsa verde or regular salsa (which we used as they were out of Verde)
1/2 cup Mexican cheese
1/2 cup sour cream mixed with 1 teaspoon sauce from can of chipotle chili peppers or chipotle powder works
- Whisk together the pale ale, flour, paprika, cumin, cayenne pepper, and salt. Cover the mixture with plastic wrap and let sit for 2 hours.
- Heat the grapeseed oil in a tall pot over medium-high heat until about 375 degrees.
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut each half into 4 slices.
- Dredge each avocado piece in the beer batter, gently transfer it to the hot oil, and fry until golden brown, 1 to 2 minutes. You can fry a few pieces at a time; just be careful not to overcrowd the oil.
- Remove the avocado with a slotted spoon and set on a paper towel-lined plate to drain. Repeat the process with the remaining avocado pieces.
- Wrap the corn tortillas in a damp paper towel and heat for 1 minute in the microwave or by quickly holding them with tongs over a stovetop flame for about 15 seconds on each side, until they are just fragrant.
- Arrange the corn tortillas on a platter. Evenly divide the refrained beans among the tortillas, followed by the salsa, a few slices of the fried avocado, and the cheese. Serve immediately with the chipotle infused sour cream.