We’re frying avocado today: crispy beer-battered avocado tacos that are easy enough for a weeknight. These meatless tacos don’t require a full deep-fry setup and deliver an irresistible contrast of crunchy batter and creamy avocado.
This recipe is one of my favorite simple meals. Before these, my go-to quick taco was a summer breakfast taco, which is faster, but these beer-battered slices are worth the tiny bit of extra effort. I’ve had fried avocado tacos in many places, even at breakfast, and the crunchy coating plus the silky avocado makes for a perfect bite. If you wrapped a tortilla around one of these slices and nothing else, I’d still be happy.
I use a light beer batter that’s almost tempura-like in texture. It crisps up beautifully and keeps the avocado soft inside. To finish the tacos I make a simple chipotle crema and quick pickled onions—those bright, sweet pickled onions add a pop of color and brightness that I can’t resist.
I keep toppings minimal to let the fried avocado shine: pickled onions, a handful of microgreens or cilantro, crumbled queso fresco, and a drizzle of chipotle crema. No salsa or slaw here—though I often add homemade salsa to other tacos, the fried avocado is flavorful enough on its own.
The result is crunchy then creamy, fresh and oddly garden-like even though the avocado is fried. These have become my new favorite summer meal. They pair beautifully with a squeeze of lime and, if you’re inclined, a margarita.
Sometimes I daydream about other taco variations—like a crispy shell nested in a soft flour tortilla with melted queso between them. That kind of texture play is perfect for these fried avocado slices. For now, though, I love how simply these tacos come together.
Serve them warm, straight from the pan. You might be tempted to eat all the avocado slices by themselves—totally understandable—but stacked in tortillas they become proper tacos everyone will want.
This recipe is bright, crunchy and a little indulgent. It’s perfect for summer dinners, casual gatherings, or any night you want tacos with a twist.
Crispy Beer Battered Avocado Tacos
Ingredients
- 1/2 cup vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 12 ounces beer (your favorite)
- 4 avocados, sliced into 1/2-inch pieces
for tacos
- 8 to 12 small (4-inch) corn or flour tortillas
- 4 ounces queso fresco, crumbled
- Big handful of microgreens or fresh cilantro for topping
- Extra lime wedges
chipotle crema
- 1/2 cup plain Greek yogurt or sour cream
- 1 chipotle pepper in adobo, diced
- 2 tablespoons adobo sauce from the can
- Juice of 1 lime
quick pickled onions
- 1 red onion, thinly sliced
- 3/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
- 1/2 cup water
Instructions
- Heat the oil in a large, heavy-bottomed skillet or saucepan over medium heat. The oil should shimmer; when a small spoonful of batter sizzles and fries, it’s ready.
- In a bowl, whisk together the flour, garlic powder, smoked paprika and salt. Pour in the beer and whisk until a smooth batter forms. Dip each avocado slice into the batter, then gently place in the hot skillet. Don’t overcrowd the pan—work in batches. Fry until golden and crispy, about 2–3 minutes total, turning once. Drain on paper towels.
- To assemble tacos, place 2–3 avocado slices on a warm tortilla. Top with pickled onions, microgreens or cilantro, queso fresco and a drizzle of chipotle crema. Finish with a squeeze of lime.
quick pickled onions
- Put the sliced onions in a jar or bowl. Whisk together vinegar, sugar and salt until dissolved, then whisk in the water. Pour over the onions and let sit at room temperature for an hour. Store chilled in a sealed container if making ahead.
chipotle crema
- Whisk together the yogurt or sour cream, lime juice, diced chipotle pepper and adobo sauce until smooth.
P.S. Be warned: after you try these, you may never want plain avocado the same way again.