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.
ingredients 1 Hass avocado
instructions Quarter a Hass avocado (or cut into sixths, depending on size).
ingredients 2 cups Panko bread crumbs
instructions Toss cut avocado in Panko breadcrumbs, until coated.
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.
ingredients white corn tortillas
instructions Warm corn tortillas wrapped in foil in the oven, or by lightly grilling them.
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.
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.
ingredients 1 large handful fresh cilantro
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.
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."