Gluten-Free Beer-Battered California Avocado Tacos

HomeRecipesMeals & DishesEntreesGluten-Free Beer-Battered California Avocado Tacos

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Serves: 12

Ingredients
Instructions

12 ripe, Fresh California Avocados*, peeled, seeded and halved 24 white corn tortillas, 6-inch Beer Batter, (recipe follows) Chipotle Aioli, (recipe follows) 3 cups cabbage, shredded 1 1/2 cups tomatoes, diced Lime wedges, for serving Oil, for frying Beer Batter (Yield: 4 cups) 8 oz. gluten-free beer 12 oz. club soda 1 1/2 cups garbanzo bean flour, (6 oz.) 1 1/2 cups white rice flour, (7 ½ oz.) As needed Salt and pepper Chipotle Aioli (Yield: ½ cup) 1 1/2 tsp. chipotle pepper, canned, in adobo 1/2 cup vegan (no egg) mayonnaise, (4 oz.) As needed Salt and pepper, to taste

Beer Batter:

Whisk ingredients together to remove all lumps.

Chipotle Aioli:

Mix ingredients together and season with salt and pepper.

Assembly:

Heat oil in a deep fryer to 350°F.
Dip avocado halves in beer batter and fry for about 5 minutes until they are golden brown. Drain on paper towel-lined tray. Sprinkle with salt and pepper. Continue until all avocado halves are fried.
Grill the tortillas in a pan or on a flat top until warmed through (about 1 minute).
Place two tortillas on each plate. Top each with one fried avocado half. Drizzle each with 1 teaspoon of the Chipotle Aioli. Top each with shredded cabbage and diced tomato. Serve with lime wedges.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you want to elevate the presentation of a meal, just add a beautiful avocado rose. Or you could add one of these delicious California Avocado side dish recipes.