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Paleo Battered Avocado Tacos

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people

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

I have made these tacos 3 times, and each time I've had to make adjustments to the batter so here are the Batter tips: per Alex @thedefineddish. 
  • 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!