Sunday, July 13, 2014

Spicy Cabbage and Tempura Avocado Tacos by Colleen Guenther

The best tacos I have ever had were in a small taco shop in Colorado in a town called Ridgeway. Who would have thunk that a small town of about 930 people had the best tacos that I have ever had. Seriously. I think what makes them interesting is the fusion of Korean and Mexican. The tacos that we had there were the Avo tacos and that is what I was in the mood for today. But since they are 1,200 miles away I've had to come up with my own version. So here it goes:)

Oh, here is a link to their Facebook page in case you are in Ridgeway anytime soon:

What You Need:

Tempura Avocado:
1 Avocado (deseeded and sliced into 8-12 sections)
1 cup beer
1 cup flour
1 egg

1.5 cups high heat oil (I prefer avocado oil)

squeeze of lime juice

salt to taste

Cabbage and Carrot Slaw:
3 Cups chopped napa cabbage
1 carrot peeled and julienned
1 Tablespoon Soy Sauce
1/2 Squeeze of a lime
1/8 cup chopped cilantro

Jalapeno Lime Sour Cream:
1/2 minced jalapeno
1 minced garlic clove
¼ cup sour cream

3 Radishes thinly sliced
Drizzle of Avocado Oil
Sprinkle of Salt and Pepper

Flour Tortillas

First prepare your toppings. In a small bowl, mix together your sliced radishes, oil and salt and pepper. Set aside. In a separate bowl, mix your cabbage ingredients together and in another small bowl, make your Sour cream by mixing together those ingredients. Now to make your tempura avocado.

One of the most important things while making tempura is to keep everything really cold. Place the beer in the freezer for 20-30 minutes before using and keep the egg and avocado in the fridge until the very last minute. Mix the flour, beer and egg together. Put the batter into the refrigerator while you slice up the avocado. If you want firmer avocado, cut larger slices and if you want softer avocado slices, cut them in smaller pieces. After slicing your avocado, squeeze a bit of lime juice over the avocado slices and sprinkle with a little salt. Heat approximately one to 1.5 cups of oil over medium (to medium high) heat. Oil is ready when you place a drop of batter in and it starts to sizzle, bubble and rises to the top quickly. Dip the avocado slices into the batter and place carefully into oil. More batter equals more crunchy outside. Don’t put too many in at a time or they’ll be too crowded and it will affect their frying. When avocados are golden brown, remove with a slotted spoon and drain on paper towels. Fry in batches and work quickly. Sprinkle with salt while still hot.

Once everything is done, warm your tortillas in a warm pan for a minute or two. Then, place your tempura avocados on top. Then, add your slaw, radishes and sour cream. Fold and enjoy!

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