Fried Avocado Tacos

Serves 4

Ingredients

8 thin slices of jicama* (or corn tortillas)

Salt, divided

1 cup gluten free flour (chickpea, rice flour, or masa*)

1 cup water or beer (maybe more or less, depending on flour)

1 large avocado, cut into 8 wedges

Oil for frying

Microgreens or fresh chopped cilantro for garnishing (optional)

Cashew Crema

1 cup raw cashews

1 cup boiling water

2 cloves garlic

2 tsp. lime juice

1 tsp. salt

1/2-1 tsp. paprika (optional)

1/2-1 cup water to thin

  1. Lightly salt the jicama sliced, and place in a large colander to drain for at least an hour. Once soft and flexible, rinse off salt, and gently dry jicama slices.

  2. Place cashews in a small bowl and pour boiling water on top. Let sit for 1 hour, then drain water, place in a high powered blender with garlic, lime juice, salt, and paprika, and another 1/2 cup of water. Puree until a thin creamy sauce forms, adding more water as necessary. Consistency should be thick, but thin enough to drizzle. Set aside.

  3. Heat about 3 inches of oil in a medium pot over medium-low heat until a deep fry thermometer registers 350°F, or when the end of a wooden spoon sizzles when inserted into the oil. 

  4. Combine the flour, water, and a little salt to taste (~1/2 tsp) to form a thin batter. Dip avocado sliced in batter, coating entirely. With a fork, gently remove from batter and lightly shake to remove excess batter, and fry until golden brown on all sides, about 3-5 minutes per slice of avocado, working in batches. Drain on a paper towel lined plate.

  5. Place fried avocado on jicama slices, top with cashew crema and microgreens,

Ben Mastracco