Fried Avocado Tacos with Ranch/Cilantro Sauce

 
Yes, you read that right.


I KNOW.
 
So I had the oil left over from my little corn dog experiment this weekend, and I was itching to fry something. There was some avocado in the fridge about past its prime, so ta-da!
 
The fried avocado taco was born.
 
 
I did a little research online to figure out if I'd be wasting the avocado, and the consensus was that it's pretty good.
 
And they were right!
 
Here's the recipe:
 
Ingredients:
2 avocados, sliced (really ripe but not bad yet)
1c flour
Just about a whole beer (I used Corona) – all but about 2 tbsp. of it
1 tbsp. Hot sauce
1 tbsp. Dale's Seasoning
2c vegetable oil 
1/3c Ranch Dressing
1/3c Light Mayo
2 tbsp. Lemon Juice
1 tbsp. Cilantro


Directions:
 
Heat vegetable oil on medium/high heat. Lower heat once it gets hot enough to fry.
 
Mix flour, corona, hot sauce, and Dale's together. Let the fizz die down a little before you start dipping.
 
Meanwhile, mix the ranch, mayo, lemon juice, and cilantro together in a bowl. Add in a little bit of water to make thin (sounds gross, but it works). Set aside.
 
Coat the avocado in the batter and fry for about 2 minutes per side. Pat dry and sprinkle with lemon juice.
 
Serve with lettuce, tomatoes, and ranch/cilantro sauce on tortillas.


TO DIE FOR. These would be perfect for an appetizer or a tapas party!

     

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