October 6, 2020
This recipe is genius. No really, it is. Unfortunately, I Can’t take the credit. Alex over at The Defined Dish is the MASTERMIND behind this paleo batter that mirrors a classic beer batter. A couple of months ago she posted a Paleo Battered Fish Taco Recipe & I saw her followers going crazy. Everyone I knew that was making these tacos were RAVING about how crazy delicious they are. If you love fish tacos, head there & make it!
The problem with that recipe (as Most of you know) is Will and I aren’t crazy about fish, so I knew I had to try this batter via another vertical. Insert: Avocado.
Where to Buy Cassava Flour: My Favorite Brand is Otto’s Cassava Flour. If you cannot find it at your local grocery store you can buy on their website, which I’ve linked above!
Paleo Battered Avocado Tacos
Ingredients
Paleo Batter (From the Defined Dish)
- 1 C Topo Chico sparkling water, cold Sub: beer for non paleo
- 1/2 C cassava flour
- 2 tbsp tapioca flour
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tsp onion powder
For The Slaw (From the Defined Dish)
- 4 tbsp mayo
- 2 tbsp lime juice
- 1 tsp garlic powder
- 3 C coleslaw mix
- 2 tsp hot sauce
- 1/2 tsp salt
For the Avocado Tacos
- 2 Large Avocados, sliced into 8 pieces each. see notes
- 4 Tbsp avocado oil
- 8 tortillas
- pico de gallo for serving
- lime wedges for serving
- cilantro for serving
Instructions
Paleo Batter
- In a large bowl, combine the cold Topo Chico, cassava flour, tapioca flour, salt, smoked paprika and onion powder. Whisk until well combined. Set aside to thicken up a bit while you prepare the rest!Your batter should feel similar to a pancake batter.
Creamy Slaw
- In a large bowl, whisk together the mayo, lime juice, garlic, hot sauce, and salt until well combined. Add the cabbage & toss to coat. Store in fridge until ready to serve.
Cook the Avocados
- Heat a large non-stick skillet over medium to medium-high heat and add the avocado oil. While the oil is heating, take 3-4 pieces of avocado and place them into the batter. Gently toss to coat. When the oil is hot and shimmering, but not smoking, use a fork or tongs to pick up one battered avocado at a time, shaking off any excess batter. Carefully place the avocado into the hot oil. You'll want to place just enough avocado into the oil without overcrowding the skillet. Let them fry until golden brown on both sides , 2-3 minutes per side. Transfer the cooked pieces onto a large paper towel lined plate and sprinkle with a little salt. Continue in batches until all slices have been fried.
Assemble the tacos
- If preferred, heat your tortillas over an open flame on a gas stove top or in a dry skillet. Place a small amount of the creamy slaw in the bottom of the charred tortillas, top with 2 slices of avocado ( more or less depending on the size of your tortillas). Then garnish with pico de gallo, cilantro, and a squeeze of lime.
Notes
- the temperature of your topo chico makes a difference. If you use a cold topo chico right out of the fridge your recipe will likely turn out perfect. If you use room temperature, your batter might be thinner. you may need 2-3 more tablespoons of cassava to thicken a bit more.
- The brand of cassava flour may change the recipe a tad, too. If your batter is too thin, add 2-4 more tablespoons of cassava. If it’s too thick, add 1/4 cup more topo chico!
