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Food Truck Find: Beer-Battered Avocado Tacos

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This Tasty Treat is One of Robin Roberts' Favorites!
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by : Good Morning America/'GMA' Reality Week
Robin Roberts joins her 'GMA' colleagues' Reality Week adventures when she goes in search of the next great food truck. She found a great recipe for beer-battered avocado tacos. Why don't you give it a try in your kitchen?
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things you'll need.
ingredients
  • 1 Hass avocado2 cups Panko bread crumbsBeer batter (recipe follows below)Seabird sauce (recipe follows below)8 (4-inch) white corn tortillasGreen cabbage
  • shredded
  • for garnishRed cabbage
  • shredded
  • for garnishDiced red onion
  • for garnishFresh lime wedges
  • for garnish
kitchenware
  • blenderpng
  • chefsknifepng
  • cuttingboardpng
  • dutchovenpng
  • foodprocesserpng
  • measuringcupsset4png
  • measuringspoonspng
  • mixingbowlpng
  • mixingspoonpng
  • slottedspoonpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients Frying oil
    instructions In a medium dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat. 
  • step 2
    ingredients 1 Hass avocado
    instructions Quarter a Hass avocado (or cut into sixths, depending on size).  
  • step 3
    ingredients 2 cups Panko bread crumbs
    instructions Toss cut avocado in Panko breadcrumbs, until coated. 
  • step 4
    ingredients beer batter (recipe below)
    instructions Dip coated avocado wedges in beer batter, and carefully drop into hot oil. Fry wedges, in batches, until golden brown -- about 2 to 4 minutes. Using a slotted spoon, remove slices and drain on a paper towel-lined plate.  
  • step 5
    ingredients white corn tortillas
    instructions Warm corn tortillas wrapped in foil in the oven, or by lightly grilling them.  
  • step 6
    ingredients seabird sauce (recipe below)
    green cabbage, shredded, for garnish
    red cabbage, shredded, for garnish 
    diced red onion, for garnish 
    fresh lime wedges, for garnish 
    instructions Assemble the tacos: Layer 2 warmed tortillas per taco and top with a fried avocado wedge. Garnish with seabird sauce (recipe below), green and red cabbage, a sprinkle of red onion, and a squeeze of fresh lime juice. Serve immediately. 
  • step 7
    ingredients 2 cups Mexican beer
    2 cups all-purpose flour
    2 teaspoons salt
    2 teaspoons sugar (or agave syrup)
    1 teaspoons baking powder
    2 teaspoons sriracha (a garlic-chili sauce) 
    instructions Combine Mexican beer, flour, salt, sugar (or agave syrup), baking powder and sriracha in a blender and blend until smooth. 
  • step 8
    ingredients 1 large handful fresh cilantro
    2 jalapenos
    pinch of salt
    4 cloves garlic, peeled
    juice of 2 limes 
    instructions Combine cilantro, jalapenos, salt, garlic and lime juice om a food processor and process until combined. 
  • step 9
    ingredients 1 large jar (approx 20 ounces) vegenaise 
    instructions Add vegenaise and pulse until mixture comes together. This recipe was styled by chef Karen Pickus for "Good Morning America."
  • print recipe 
 

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