A few years ago, the culinary world was set on its ear when the sacred avocado was declared deep fry worthy. Now, we are not knocking the deep fryer, but we are happy that the trend to drop the sacred avocado into a vat of hot oil vanished as quickly as tacos do on Cinco de Mayo.
The trouble with frying an avocado is that it takes away the very reason you love it; the rich creamy texture that you only find when they are at room temperature. Heat them up, and not only does the buttery feeling turn to mush, it makes the taste dreadfully bland.
We have found a recipe for deep fried tacos that unlike others, incorporates the avocado. The key is to add enough other veggies to enhance the green fruits flavor.
The best fried tacos are made by dipping in batter, rather than using bread crumbs. This way you get a light, crispy crust to complement your avocado filled taco. Use flour and corn starch as the base, so that it gets good and crisp without getting tough. Don’t mess with water when making your batter, use beer and preferably a Mexican one like Tecate. Beer will add lift to the batter, which makes it light and puffy as it simmers inside of the deep fryer.
Now you can dip and fry your avocado slices, flavoring them slightly with salt and pepper. The deep fryer should be set on high, making a crisp coating fast without over cooking the avocado. Sadly, you cannot use one of those air oil less deep fryers for this recipe, which is a healthier alternative, but they are great for other fried treats.
Now start assembling your tacos, spreading salsa verde on hot corn tortillas followed by finely shredded cabbage for crunch. Now the avocado slices topped with chipotle cream. Go ahead and add some raw onion slices or even jalapeno if you want more heat before rolling up and grabbing a bite. This is far from your traditional fried taco, but it manages to incorporate that elusive fried avocado in a tasty way.
Feel free to change it up a bit, adding meats, sour cream, cheese, or anything else that your mouth fancies. The key is to use heat and crunch in order to balance out the mushy texture and subtle flavor of the avocado. This is a freestyle recipe, giving you plenty of room to make it your own, just like any good aco recipe should be.