Recipes
Raynor's Tempura Fried Avocado Tacos with Wasabi Crema
Serves 4
Ingredients
2 cups of Tempura Flour
1 12oz bottle of light beer
2 ripe avocados, skin and seed removed, cut into 6 slices
2 cups crema or sour cream
2 tablespoons of wasabi paste
1/2 head of green cabbage or iceberg lettuce, shaved
2 limes cut into wedges
8 white corn tortillas
kosher salt and pepper to taste
canola oil for cooking
Pickled carrots and pickled red Fresno chili
Directions
Fill stockpot or wok with oil for frying and heat to 350 degrees. In a bowl with tempura flour, whisk in beer until you reach a pancake batter consistency, set aside. In a small bowl combine the crema or sour cream and mix with the wasabi paste and set aside. Season the avocado slices with salt and pepper and dredge into the tempura batter and place right into oil, cook until golden. Remove from the oil and place on a paper-towel lined plate. Repeat until you have finished cooking the avocados. In the meantime directly on a gas burner or in a sauté pan place the tortilla on the burner or pan to char, continue with remaining tortillas. To assemble the tacos, on a tortilla layer with cabbage, pickled carrots and chili, wasabi crema, and avocado. Garnish with cilantro sprigs and crema, squeeze of lime juice and enjoy.
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