Gluten-Free Beer-Battered California Avocado Tacos

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Serves: 12
12    ripe, Fresh California Avocados*, peeled, seeded and halved
24    white corn tortillas, 6-inch
    Beer Batter, (recipe follows)
    Chipotle Aioli, (recipe follows)
cups  cabbage, shredded
1 1/2  cups  tomatoes, diced
    Lime wedges, for serving
    Oil, for frying
    Beer Batter (Yield: 4 cups)
oz.  gluten-free beer
12  oz.  club soda
1 1/2  cups  garbanzo bean flour, (6 oz.)
1 1/2  cups  white rice flour, (7 ½ oz.)
  As needed  Salt and pepper
    Chipotle Aioli (Yield: ½ cup)
1 1/2  tsp.  chipotle pepper, canned, in adobo
1/2  cup  vegan (no egg) mayonnaise, (4 oz.)
  As needed  Salt and pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Beer Batter:

  1. Whisk ingredients together to remove all lumps.


Chipotle Aioli:

  1. Mix ingredients together and season with salt and pepper.



  1. Heat oil in a deep fryer to 350°F.
  2. Dip avocado halves in beer batter and fry for about 5 minutes until they are golden brown. Drain on paper towel-lined tray. Sprinkle with salt and pepper. Continue until all avocado halves are fried.
  3. Grill the tortillas in a pan or on a flat top until warmed through (about 1 minute).
  4. Place two tortillas on each plate. Top each with one fried avocado half. Drizzle each with 1 teaspoon of the Chipotle Aioli. Top each with shredded cabbage and diced tomato. Serve with lime wedges.


*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

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MacKenzie DeVito

Recipe courtesy of MacKenzie DeVito, No Bones Beach Club, Portland OR

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