Beer Batrered Deep Fried Avicodes

• 1 Hass avocado
• 2 cups Panko bread crumbs
• Beer batter (recipe follows below)
• Seabird sauce (recipe follows below)
• 8 (4-inch) white corn tortillas
• Green cabbage, shredded, for garnish
• Red cabbage, shredded, for garnish
• Diced red onion, for garnish
• Fresh lime wedges, for garnish

1. 1. In a medium dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.
2. 2. Quarter a Hass avocado (or cut into sixths, depending on size).
3. 3. Toss cut avocado in Panko breadcrumbs, until coated.
4. 4. Dip coated avocado wedges in beer batter, and carefully drop into hot oil. Fry wedges, in batches, until golden brown -- about 2 to 4 minutes. Using a slotted spoon, remove slices and drain on a paper towel-lined plate.
5. 5. Warm corn tortillas wrapped in foil in the oven, or by lightly grilling them.
6. 6. Assemble the tacos: Layer 2 warmed tortillas per taco and top with a fried avocado wedge. Garnish with seabird sauce (recipe below), green and red cabbage, a sprinkle of red onion, and a squeeze of fresh lime juice. Serve immediately

avocado, bread crumbs, batter, seabird sauce, white corn tortillas, green cabbage, red cabbage, red onion, lime wedges

Taken from www.epicurious.com/recipes/member/views/beer-batrered-deep-fried-avicodes-51116961 (may not work)