I think I mentioned that I was finally overcoming those boring cheese-less tacos.
Well, I have another welcome addition to my repertoire!
These baby’s involve beer battered avocado. That’s right BEER. BATTERED. They have awesomely crisp outsides and that creamy avocado inside. I think everyone should try this part at least once, okay? Deal? Alright.
Moving on. The main filling is saucy and full of flavour. We’ve got some cumin, chili powder, and oregano in there to make things pop. And you know what? I managed to slip in some textured vegetable protein instead of beef, so these can be totally vegetarian if you want! But, I mean if you don’t want that vegetarian satisfaction you can definitely throw some beef, or whatever, in there instead. To me the filling was the absolute best part, and it couldn’t be helped if I maybe was sneaking spoonfuls out of the pan before we ate. I guess I just like saucy things, what can I say.
To finish things off there’s homemade salsa with fresh tomato, jalopeno, garlic, onion, and of course lime juice. Mmmm mmmm. There’s just something special about making your own salsa, and using fresh ingredients. Probably because the stuff at the store (which I still love) is basically salty mush. Most of the time you don’t really know what’s in there. This stuff has a bit of texture to it with the crisp onions, and spice from the jalapeno. So, I do recommend it.
- Taco Filling
- 1 can of tomato sauce (about 350mls)
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 lb of textured vegetable protein, or beef
- 1 tablespoon chili powder
- 1/2 teaspoon of oregano
- 2 teaspoons of cumin
- squeeze of lime juice
- 2 large ripe tomatoes, chopped
- 1/2 of a small onion, finely diced
- 1 clove of garlic, minced
- 1 jalapeno pepper, seeded, stemmed, minced
- juice of 1/2 a lime
- salt and pepper to taste
- Beer Battered Avocado
- canola oil
- 1 cup of flour
- 1/2 teaspoon of salt
- 1/4 teaspoon black pepper
- 6 ounces of beer (I used 1 can)
- 1 1/2 ripe avocados
- 6-8 hard taco shells
- Chop the onion, and mince the garlic. Heat a pan over medium heat with about a tablespoon of olive oil.
- Add the onion and saute until translucent and soft. Add in the spices and garlic, cook for 1 minute.
- Add in the vegetable protein, and stir to combine.
- Pour in the tomato sauce. Simmer for 10 minutes, or until the sauce has thickened. Add lime juice just before serving.
- Chop tomatoes, finely dice the half onion, mince the garlic and jalapeno. Place in a medium size bowl.
- Toss with lime juice, salt and pepper.
- Refrigerate until needed.
- Heat about 4 inches of oil in a pot until it reaches 375-400 degrees F (or if you do not have a thermometer, until a chop stick sizzles and comes out fairly dry and not greasy).
- Meanwhile whisk flour, salt, pepper, in a large bowl. Add in beer, mix until combined.
- Slice avocado into thick pieces, about two per half.
- Dip in the mixture making sure to coat both sides well, drop into hot oil.
- Fry for 3 minutes, or until crisp and light brown. (Only add about two pieces at a time, or else the oil temperature will drop too much). Remove and drain on paper towel.
- Warm the shells in a 350 degree F oven. Fill with saucy filling, avocado, and salsa.