Tuesday, May 27, 2014

Tempura Fried Avocado Tacos with Chipotle-Orange Mayo

If you know me, you understand my love for avocados. I constantly try to keep up with food trends and when I saw fried avocado on a menu this weekend, I knew I had to give it a whirl.

Avocados provide so many nutrients, including heart-healthy fats and fiber. In this recipe, they are lightly fried in a tempura batter which provides great flavor and crispness. Because I love a spicy kick, I decided to top this taco with chipotle-orange mayo for the perfect creamy-crunchy bite. If you want to add meat, simply add some shredded chicken...but because the avocado is pretty hearty, I think this taco is filling and fabulous as is.


1. In a blender, combine the mayo ingredients. Transfer to a small bowl.


2. Heat oil over medium-high heat to 350 degrees in a large dutch oven or saucepan.

3. Meanwhile, combine the flour, egg, cornstarch, club soda, water and salt in a bowl.

4. Dip the avocado slices in the batter, then drop gently into the oil. Fry until crispy, about 1 minute. Drain on paper towels.



5. To assemble, place 2 avocado slices onto each warm tortilla and top with pico de gallo and leafy greens. Finish with a drizzle of chipotle-orange mayo.

Tempura Fried Avocado Tacos with Chipotle-Orange Mayo
Serves 4 (2 tacos each)

All you need:
Mayo
3/4 cup light mayo
Juice and zest of 1 orange
2 canned chipotle peppers in adobo sauce
Salt and pepper, to taste

4 avocados, peeled, pitted and quartered
1 cup flour
1 egg
1 tablespoon cornstarch
1 cup club soda
1/2 cup water
1/2 teaspoon salt
4 cups canola oil, for frying

8 (6-inch) flour tortillas, warmed
Fresh pico de gallo and leafy greens, for garnish

All you do:
1. In a blender, combine the mayo ingredients. Transfer to a small bowl.
2. Heat oil over medium-high heat to 350 degrees in a large dutch oven or saucepan.
3. Meanwhile, combine the flour, egg, cornstarch, club soda, water and salt in a bowl.
4. Dip the avocado slices in the batter, then drop gently into the oil. Fry until crispy, about 1 minute. Drain on paper towels.
5. To assemble, place 2 avocado slices onto each warm tortilla and top with pico de gallo and leafy greens. Finish with a drizzle of chipotle-orange mayo.



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