Fried Avocado Tacos (
- 3 to 4 cups vegetable oil for frying
- 1 cup (8 ounces) beer
- 1/2 teaspoon salt
- 1 cup flour
- 3 firm-ripe avocadoes, quartered, pitted, and peeled
- Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360u0b0F.
- Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.
- Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.
- Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.
- Make tacos with 3 slices of avocado and the accompaniments.
vegetable oil, beer, salt, flour, avocadoes
Taken from www.epicurious.com/recipes/food/views/fried-avocado-tacos-em-tacos-de-aguacate-rebosado-em-368304 (may not work)