This is a guest post from one of my favorite people, my sister! I asked her if she'd be willing to share a recipe for vegetarian tacos!
She kindly obliged.
Check it out!
Growing up in California I was surrounded by amazing and flavourful Mexican food. Now I live in Austria. Every now and then when I want to get away from all the sausages, knödeln, and potato salad (and I do very often want to get away from them), my go-to meal is Mexican. Mexican food has somehow not yet taken off in Austria - I really don’t know why - so I make it from scratch at home. Nachos, enchiladas, quesadillas, my mouth is already watering. But today we’re going to talk about tacos. Not just you’re average ol' meat and cheese and lettuce tacos, though.
I had been looking around for a recipe for tacos without meat (because I’m getting tired of using soy as my meat replacer in recipes) when I stumbled upon - cue heavenly music - a recipe for beer battered avocado tacos.
I mean. Really. No one can tell me that’s not a dream come true.
Even more of a dream is that it’s extremely easy to do, and very forgiving.
For the batter, combine in a bowl:
1 bottle of IPA (I used a 12oz bottle)
1 cup of flour
A teaspoon of garlic powder (and you can add in any other spices you might like to make it extra delish)
Mix it together well, until most of the lumps are gone. You should have a pancake-batter consistency to work with - add more flour if it’s too wet.
Then, heat up some oil in a pot - about 2 inches deep, or enough to cover a piece of avocado covered in batter, at least. While that heats up, halve, peel, and slice up 2 or 3 ripe avocados into half-inch (or so) thick slices.
Now, things get messy. I don’t bother with utensils anymore, despite the dangers of dropping the avocado a bit too excitedly into the pot and getting scorching hot oil splashed onto your bare skin. I simply pick up the avocado slice, dunk it in the batter, and (carefully) drop it into the oil. Let it sizzle for a minute or so, until the side in the oil is golden brown, then turn it (using tongs) and cook the other size. You can cook 4 or so at the same time. Stack them on some paper towels when they’re cooked, so they can cool and get ready for their thrilling journey into your stomach.
Super easy. Super yummy. Throw them in a tortilla of your choice - corn, flour, homemade, store-bought - and top them with whatever your heart desires. I like to make a fresh corn salsa, which goes a little something like this:
1 can of corn, drained and rinsed
1 can of kidney or black beans, drained and rinsed
1 red onion, diced small
3 cloves of garlic, minced
2 tomatoes, diced small
Some jalapeño, minced (whether it’s fresh or canned and pickled, it doesn’t really matter), to taste
A few black olives, sliced
A bunch of cilantro, minced
A lot of lime juice
Salt & pepper
Throw that together, throw it on the taco, throw it all in your mouth, be extremely satisfied.