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
Radishes:
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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