Beer-Battered Avocado Tacos

Ingredients:

• 8 mini taco corn tortillas
• 1/2 pound avocado, pitted and halved
• Vegetable oil

BEER BATTER

• 1/2 teaspoon TABASCO® Green Jalapeño Sauce
• 1/4 cup all-purpose flour
• 1/4 cup white rice flour
• 1/2 teaspoon salt
• 1/2 cup cold beer

JALAPENO CREAM SAUCE

• 1 tablespoon TABASCO® Green Jalapeno Sauce
• 1/4 cup crema – Mexican style cream

ADDITIONAL TOPPINGS

• Refried beans
• Pico de gallo
• Shredded lettuce

PREPARATION

 

JALAPENO CREAM SAUCE

• Whisk together ingredients and set aside.

BEER BATTER

• Whisk together ingredients.

AVOCADO FRYING

• Fill a large saucepan with 2 inches of vegetable oil.
• Heat to 350 – 375 degrees F.
• One at a time, dip avocado into beer batter then fry for about 2 minutes, or until golden brown.
• Remove from oil, drain on a stack of paper towels and immediately sprinkle with a touch of salt.
• Repeat with remaining avocado.

ASSEMBLY

• Spread refried beans onto tortilla, place avocado in center, and then top with pico de gallo, shredded lettuce, and jalapeño cream sauce.