Frying avocadoes may seem as strange to you as they did to me until I tasted them at Puntarena in Mexico City. They are a delight, so give them a try!

　　

Ingredients

Makes 12 Tacos; Serves 4

　　3 to 4 cups vegetable oil for frying

　　1 cup (8 ounces) beer

　　1/2 teaspoon salt

　　1 cup flour

　　3 firm-ripe avocadoes, quartered, pitted, and peeled

　　

Step 1

Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.

　　

Step 2

Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.

　　

Step 3

Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.

　　

Step 4

Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.

　　

Step 5

Make tacos with 3 slices of avocado and the accompaniments.

　　Cooks' Note

　　ACCOMPANIMENTS: Warm flour or corn tortillas, Lime-Chipotle Mayonnaise , chopped cilantro

　　Reprinted with permission from Just Tacos by Shelley Wiseman, © 2011 Taunton Press