Fried Avocado Tacos

There is a local restaurant that my family goes to occasionally. Mostly for their spinach tamales. The last time we were there, while washing my hands in the bathroom, I noticed a sign the restaurant had posted on the wall about their new dishes. Avocado tacos. Avocado tacos?! Well, that certainly got a return trip!

They were only okay. While we were disappointed, it inspired me to try to make my own.

Fried Avocado Tacos

Avocados
2 c. beer (Mexican beer if you can find it)
2 c. flour

2 t. salt 

2 t. agave nectar 

1 t. baking powder 

2 t. Sriracha sauce

2 c. panko bread crumbs 

Peel and slice the avocados. In a bowl, mix the beer, flour, salt, agave nectar, baking powder and Sriracha sauce. In a Ziploc baggie, add the panko bread crumbs.

Dip the avocado slices in the beer batter, then add to the Ziploc baggie and give it a good shake to coat the avocado. Do this with all of the avocado slices.

In a frying pan in hot oil, deep fry the avocado slices until nicely browned.

Serve the avocado slices in taco shells with lettuce, tomatoes and a dab of vegan sour cream. You can also sprinkle on some chopped cilantro and a spray of lime juice. Enjoy!

Skillet Tacos

Before becoming vegan, the tacos we typically consumed were ground beef, shredded lettuce, diced tomatoes and shredded cheese. Simple. Ordinary. Cruelty in a taco shell.

Since becoming vegan, we have found we like to try variety in our taco making. Black beans. Sliced avocados. Rice. I don't think we've made a taco the same way twice since becoming vegan. When you don't make meat the main component, the selections become endless!

This is one we tried the other night. You can eat this as a rice dish, but honestly I discovered that the taste and crunch of the taco shell really pulled all the flavors together. We added nothing extra to the tacos other than the what was in the skillet. It didn't need anything else.

Skillet Tacos

1/4 c. red wine vinegar
2 cloves garlic, minced
3 T. olive oil
1/2 t. salt
1/2 t. chili powder
1/2 t. black pepper
1/4 t. cumin
3 c. cooked brown rice
One can kidney beans, drained
One can black beans, drained
One can corn, drained
One green bell pepper, chopped
2 carrots, chopped
Several green onions, chopped
Several taco shells

Saute the garlic in the vinegar and oil until just cooked. Add the remaining ingredients and stir well to mix and coat. Let it heat through on low to medium heat. Spoon rice mixture into taco shells. Serve. Enjoy!