11.109 – Beer-Battered Fried Avocado Tacos with Sriracha Curtido

My mother-in-law, Kim, picked 11.109. I dare you to find a cooler mother-in-law than mine. No joke. She rocks as a mom, MiL, grandmother, and friend. Her heart is quite possibly bigger than the universe and, if you are in her circle, she will do just about anything for you. I am blessed to have her as my MiL, as I’m sure my sister-in-law, Kai, and brother-in-law, Mason, would agree. I love her so much. She actually inspired me to become a better cook as she is an amazing cook, herself. Family dinners at the Higgins’ are always so much fun, warm, loving, and delicious. We are blessed to live near Kim and my father-in-law, Steve, and see them often.

Taco tunes… Knee Deep – Zac Brown Band with Jimmy Buffet

#11 – The Veggie-Lover’s Sriracha Cookbook by Randy Clemens. I have both of Randy’s Sriracha cookbooks, this one and Sriracha Cookbook. If you are a Sriracha fan like me, you need these books. Randy lives in Southern California and is the Associate Digest Editor at Los Angeles Magazine. He is a huge craft beer afficianado, coauthoring The Craft of Stone Brewing Co., and we actually have mutual friends in common. I try to use his recipes as much as possible (he has an AMAZING Beer Nog recipe) because, well, try to KEEP IT LOCAL, right? Check out his website for more recipes, craft beer write-ups and more. Oh, did I mention that he loves Sriracha?

.109 – page 109 is a recipe for Beer-Battered Fried Avocados with Sriracha Curtido. In his cookbook, Randy claims this recipe to be inspired by Chef Alex Carballo (Stone Brewing World Bistro & Gardens), who also makes an outstanding BBFAT. In fact, Chef Alex’s tacos are one of my favorite things to order when we head out to Stone for lunch. Seriously, how much more dreamy does it get…the creamy avocado with a fried beer-batter encasing it! These would be the perfect thing to make for that football party you’re having next Sunday (Chargers vs. Denver, perhaps?).

Beer-Battered Fried Avocado Tacos with Sriracha Curtido adapted from The Veggie-Lover’s Sriracha Cookbook. This recipe serves four.


You’ll need:

  • about 4 cups shredded green cabbage
  • 1 small red onion, thinly sliced
  • 1 large carrot, grated
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup Sriracha
  • 2 teaspoons dried oregano
  • 2 teaspoons sugar
  • 2 teaspoons fine sea salt

To make the curtido, boil 4 cups of water. Toss the cabbage, onion and carrot in a large bowl.


Pour the boiling water over the cabbage mix and let stand for about five minutes.



Drain well and return to bowl.


Combine 1/2 cup of water, apple cider vinegar, Sriracha, oregano, sugar, and salt in a small pan.


Bring to a boil, making sure the sugar and salt dissolve. Pour over the cabbage mixture and toss to combine.


Let cool to room temperature, then refrigerate until ready to use. It can be stored for up to a week. Randy recommends letting it sit for a day or two to let the flavors meld. I made my curtido a day ahead and it was excellent.

Beer-Battered Fried Avocados

You’ll need:

  • 2 cups strong amber ale (I used Stone’s Arrogant Bastard Ale)
  • 2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 teaspoons baking powder
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups panko bread crumbs
  • 2 large, ripe Hass avocados
  • vegetable oil for frying
  • 8-16 warm corn tortillas
  • cilantro leaves for garnish

To make the fried avocados, whisk the ale, flour, garlic powder, baking powder, salt, and pepper in a bowl.


Prepare a heavy pan with about two to three inches of oil (do not fill more than halfway up the pan). Heat the oil to 375 degrees (I just flicked a few drops of water in the oil to make sure it was hot enough, when it pops, it’s hot).

Put the panko in a shallow dish.


Cut the avocados in half, remove the pit, scoop them out, and cut each half into four slices.


Dunk the slices into the ale mixture.


Shake off any excess then roll each piece in the panko.



Carefully lower each piece into the hot oil and fry until deep golden brown (about 3 minutes). Remove with a slotted spoon and season with salt and pepper.


Assemble the tacos. Top each tortilla with two fried avocado slices. Then put a big scoop of the curtido (shake to get rid of some of the liquid) on top of the avocado. Garnish with cilantro and serve immediately.


Heaven. Seriously.

I paired these with Sierra Nevada Pale Ale. You can drink any darn craft beer you want, these are tacos. All beer goes with tacos.


There you go, the perfect football watching recipe. Make them. Now. Be sure to #TheIncidentalSpoon and follow the blog so you don’t miss a thing!

Go Chargers! #BoltUp #BoltsBeliever #BeatDenver (How ’bout those hashtags;))

6 thoughts on “11.109 – Beer-Battered Fried Avocado Tacos with Sriracha Curtido

  1. Wow! Who gets to have a d-i-l who says you’re cool?!? Not to mention all those other really nice things?And, wouldn’t you all love to have someone in your fam who cooks like our Shel? She’s miles beyond all of us in culinary skills but an invitation to their house always means one incredible dish after another.
    These tacos I “picked” look amazing. I’m going to remind her how much she likes me and see if I can get her to make us a batch. I know they’ll be better with her touch.
    Love you Sheli.

  2. I am all about some sort of meat in a taco. But, I love avocados and your tacos look yummy! Maybe the fried avo is a meat substitute like tofu or portobello mushrooms?

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