California Avocado season has ended.

Gluten-Free Beer-Battered California Avocado Tacos

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Gluten-Free Beer-Battered California Avocado Tacos



Serves: 12

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.)
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.)
Salt and pepper, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Beer Batter:

  1. Whisk ingredients together to remove all lumps.


Chipotle Aioli:

  1. Mix ingredients together and season with salt and pepper.



  1. Heat oil in a deep fryer to 350°F.
  2. 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.
  3. Grill the tortillas in a pan or on a flat top until warmed through (about 1 minute).
  4. 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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of MacKenzie DeVito, No Bones Beach Club, Portland OR


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