During the Los Angeles Vegan Beer Fest, I had the awesome opportunity to try Searbirds‘ beer-battered avocado tacos. As a lover of tacos, of beer, and of avocado – this was a moment of sheer joy. As someone who enjoys cooking – this was inspiration to try to do something similar myself.
Given that avocados, when cut up, are somewhat slippery, I figured I needed a “more grippy” batter. Usually, for beer batter, I use Isa’s recipe from Vegan Brunch. For this, I decided to make the batter more putty-like, less batter-like – the idea being that I could take gobs of it and mold it around the avocado slices.
Beer Batter Ingredients
- 1/2 Cup Flour
- 1/2 Cup Bread Crumbs (I used Corn Flake Crumbs)
- 1/2 Cup Sly Fox Pikeland Pils
- 2/3 Cup Water
- 1 Tablespoon corn starch
I took clumps of the “batter” and molded it to wrap around each avocado slice. I then rolled them in a separate bowl of bread crumbs to get the final later of crispy outside.
I don’t have a deep fryer, so I simply pour a thin layer of canola oil into a nonstick pot and fry in that.
That’s it. Simple! In the first picture, I topped one of the tacos with Drew’s Smoked Tomato Dressing and another with some salsa, stacking the avocado slices on top of a bed of chopped romaine lettuce. I think these turned out pretty awesome. My only complaint is that I am somewhat poor at picking out ripe avocados, so some of the pieces were not as buttery soft as I would have liked.