Ingredients
Scale
- 8 La Banderita Mini Taco Corn Tortillas
- 1/2 pound avocado, halved, pitted, and halved
- Vegetable oil
- Beer Batter 1/4 cup all purpose flour
- 1/4 cup white rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon TABASCO® Green Sauce
- 1/2 cup cold beer (I used Corona)
- Jalapeno Cream Sauce 1/4 cup La Banderita Crema – Mexican Style Cream
- 1 tablespoon TABASCO® Green Sauce
- Additional Toppings Refried beans
- Pico de Gallo
- Shredded lettuce
Instructions
- Jalapeno Cream Sauce Directions: Whisk together ingredients and set aside.
- Beer Batter Directions: Whisk together ingredients.
- Avocado Frying:Fill a large saucepan with 2 inches of vegetable oil.
- Heat to 350 – 375 degrees F. One at a time, dip avocado into beer batter then fry for about 2 minutes, or until golden brown.
- Remove from oil, drain on a stack of paper towels and immediately sprinkle with a touch of salt.
- Repeat with remaining avocado.
- Assembly: Spread a refried beans onto tortilla, place avocado in center, and then top with pico de gallo, shredded lettuce, and jalapeno cream sauce.