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Beer Battered Avocado Tacos with Fresh Corn Salsa



Beer Battered Avocado Tacos2Nothing in life should be qualified by what is left out. You shouldn’t stand in the warm, golden, tropical, sun, toes digging into the sand, asking where the snow is.

You shouldn’t visit Machu Picchu and think, "It’s pretty good for a place that doesn’t have a mall."

Lazy Sunday afternoons spent reading Down and Out in Paris and London while gently swaying in a hammock aren’t known as That Day I Didn’t Go To A Rock Show.

Unfortunately for us all, we tend to filter everything though a check list of our own normality, fact checked by what we’re used to. Food shouldn’t be though of by what isn’t in it, but by what is. Vegan food shouldn’t be thought of meatless food, but food that celebrates produce.

Beer Battered Avocado Tacos3

Even though I am a meat-loving bacon-devotee, I love the challenge that produce- celebrating-food presents. Because I never want to serve food that’s described as "good for [vegan, parve, gluten free, healthy, etc.]" I want it to be damn awesome regardless of what’s put in or left out.

These tacos were every bit the shockingly fantastic bites that I wanted them to be. It just so happens that I didn’t need any meat or dairy to accomplish this feat.

I can’t take all the credit, you could beer batter anything and wrap it in a beer corn tortilla and you pretty much have a winner on your hands.

Beer Battered Avocado Tacos


For the love of God, make your own tortillas. Once you realize that corn tortillas take about 5 minutes and three ingredients to make, not to mention taste a thousand times better than store-bought (plus cost only pennies), you’ll never go back.

Beer Battered Avocado Tacos with Fresh Corn Salsa

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 tacos


For the Tortillas:

  • 2 cups masa harina
  • ½ tsp salt
  • 1 1/3 cup warm IPA

For the Avocados:

  • Canola oil for frying
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 12 ounces IPA
  • 3 avocados ripe but still firm

For the Corn Salsa:

  • 1 ear of fresh sweet corn kernels cut off
  • 1 jalapeno stem and seeds removed, chopped
  • ¼ cup red onions diced
  • ¼ cup chopped cilantro
  • 2 tbs chopped scallions
  • juice from one lime
  • ¼ cup chopped tomatoes
  • salt and pepper to taste


  • Make the tortillas:In a large bowl, add the Masa and the salt, stir to combine. Add the beer and stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa. It should be the consistency of Play-Doh.
  • Form into balls a bit larger than golf balls. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center. Press, rotate, press again.
  • Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles). Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
  • Make the Avocados:Add about 4 inches of oil to a saucepan, clip a deep-fry thermometer onto the side (make sure the needle is not touching the bottom of the pot. Bring to 375-400 degrees (adjust heat to maintain that temperature).
  • In a large bowl stir together the flour, salt, garlic powder, and pepper. Add the beer and stir until combined (should have the consistency of pancake batter).
  • Cut the avocados into thick slices (about 4-5 per half) making sure the skin and seed is removed.
  • Dip the avocado slices into the batter and fry for about 1 minutes, flip and fry until golden brown, about an additional 2 minutes. Remove from fryer and allow to drain on a stack of paper towels. (only fry 2-3 slices at a time or the oil temp will drop and batter will become overly oily).
  • Make the salsa: Combine all ingredients in a bowl, stir to combine.
  • Assemble tacos and serve.



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Kelly @ Hidden Fruits and Veggies June 11, 2013 um 4:45 am

Woooahhhh. These sound so good. I’m a fan of anything with avocado, but beer battering it? That’s next level stuff. I’m a vegetarian, so I appreciate the thoughts on "celebrating produce" — It’s SO annoying when someone asks how it’s a meal with out meat or insists that without meat they won’t stay full for long.


Jackie June 11, 2013 um 8:13 am

I was a vegetarian for 3 years and I was always so irritated by the things people said, like, "I feel bad that you can’t eat this," well I CAN eat it, I just choose not to. Or a guy eating a slice of cheese pizza and drinking a beer saying, "I could never eat a vegetarian meal," Umm, you actually are right this minute.


Tieghan June 11, 2013 um 5:17 am

You have no idea how much I love these tacos!! I actually was just thinking yesterday that this would be a GREAT taco and then you went and made it! I love the homemade corn tortillas and that you even used beer in those! I bet they are AWESOME. Must make these!


Samantha June 11, 2013 um 5:29 am

The play of textures sounds absolutely divine. And thank you for pushing to make homemade tortillas. I may never go back to store bought again…


Happy Valley Chow June 11, 2013 um 6:21 am

What an awesome idea! Definitely a delicious twist on mexican night!

Happy Blogging!
Happy Valley Chow


Bev @ Bev Cooks June 11, 2013 um 7:20 am

Done and done and done.


Erin @ The Spiffy Cookie June 11, 2013 um 9:32 am

Beer battered makes everything better. I recently made oven-fried avocado tacos, but I bet these would be even better!


Michelle Collins June 11, 2013 um 10:20 am

I love everything about these tacos!


Anna @ Crunchy Creamy Sweet June 11, 2013 um 11:40 am

These tacos are calling my name! Love the idea of fresh corn salsa!


Alayna @ Thyme Bombe June 11, 2013 um 3:50 pm

Beer-battered avocado. Woah. I have no arguments against that. And you’re right, meatless food needn’t be defined by its meatlessness, but by its own standards of unique flavor.


brandi June 12, 2013 um 5:57 am

yes, homemade tortillas are SO good and so easy! i’ll have to try them with beer next time. so glad we got to chat at BHFood!


Cassie June 12, 2013 um 1:08 pm

We are on the same wavelength…it should be good if you are putting it in your body, regardless of what is or isn’t in it. I love these!


ashley – baker by nature June 12, 2013 um 5:28 pm

These look awesome! Also, I love the way your brain works.


addie | culicurious June 13, 2013 um 4:29 am

What a fantastic recipe, Jackie! And I love your perspective on vegan. So wise and so true. When you look at it as celebrating veggies, you don’t feel like you’re doing without.

I’m gonna have to buy that tortilla press. For that price, why the heck not? And I’m all about making things myself these days so it’s perfect!


Crista June 13, 2013 um 4:01 pm

I stumbled across this recipe and I’m in love!! I hope to make these tacos soon…..


Blake June 13, 2013 um 8:59 pm

I just made these tonight with Henry Weinhard’s IPA and I could not stop eating them. I want more but I am stuffed to the gills! Thank you for the excellent recipe. They’re even better than they sound!


Jackie June 13, 2013 um 9:02 pm

I did the same thing! I wasn’t even hungry when I made them and I think I ate 4, so stuffed and I just kept eating.


Kevin @ Closet Cooking June 18, 2013 um 12:24 pm

What amazing sounding tacos!


Des @ Life’s Ambrosia June 18, 2013 um 2:50 pm

I have been craving a fried avocado taco ever since I missed the opportunity to have one in Austin. These tacos look like they would satisfy my craving perfectly!


Peter H. August 4, 2013 um 11:25 pm

Thanks for another wonderful recipe! Every recipe of yours i’ve tried has been a home run! I eat meat but made this for vegan friends and they were some of the best tacos I have ever had, meat eaters and vegans agree. Will make again! But I might add some bacon…


Christina March 12, 2015 um 6:11 am

I made these tortillas last night as part of my boufriend’s birthday dinner. OHMYGOD were they delicious! You can really taste the beer in these, but it’s not at all overpowering. I need to work on my tortilla flattening skills, though – not a single round one in the batch! Ah well, delicious nonetheless.


Sarah | Well and Full September 2, 2015 um 8:52 am

I am ALL over these beer-battered tacos. My boyfriend would love these! 🙂


Robyn June 8, 2016 um 5:00 pm

Just made these, turned out really great but I had to add much more beer than what it suggests as the consistency was almost dough like at first rather than pancake-like. I am not a great cook, and very rarely do so but these were very simple and I would definitely make them again. I bought the tortilla (I know, shame) and rather than a salsa, just chopped up a bunch of veggies and threw them in but I would definitely recommend this recipe to a friend, and make again!


Odin March 27, 2017 um 2:19 pm

So, is there some sort of vegetarian substitute that I can use for the beer?


Jackie March 27, 2017 um 3:42 pm

Beer is inherently vegan. Some beers are not because of additives, but in general beer is vegan. Barnivore is a great way to double check. But Sierra Nevada is a 100% vegan brewery and really easy to source.


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