Leo Gong
Recipe by MacKenzie DeVito, No Bones Beach Club, Portland Oregon; courtesy of California Avocado Commission (CaliforniaAvocado.com)
Makes 12 servings (two tacos per serving)
12 ripe Fresh California Avocados*, peeled, seeded, halved
24 6-inch white corn tortillas
Beer Batter (recipe follows)
Chipotle Aioli (recipe follows)
3 c. shredded cabbage
1-½ c. diced tomatoes
Lime wedges for serving
Oil for frying
The Beer Batter
Makes 4 cups
8 oz. gluten-free beer
12 oz. club soda
1-½ c. (6 oz.) garbanzo bean flour
1-½ c. (7 ½ oz.) white rice flour
Salt and pepper
Whisk ingredients together to remove all lumps.
The Chipotle Aioli
Makes ½ cup
1-½ t. canned chipotle pepper in adobo
½ c. (4 oz.) vegan (no egg) mayonnaise
Salt and pepper, to taste
Mix ingredients together and season with salt and pepper.
To Assemble: Heat oil in a deep fryer to 350°F. 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. Grill the tortillas in a pan or on a flat top until warmed through (about 1 minute).
To Plate: 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.