Baja-Battered Avocado Tacos


Delicious and vegetarian. I’d say they were healthy, but it involves pretty much deep-frying all the healthy bits, so I’ll have to stick a pin in that.

Even Z, who was profoundly skeptical at my enthusiasm in making these, proclaimed he was “pleasantly-surprised.” That’s high praise around here.
It left me feeling full, without feeling stuffed or heavy. The lime crema sauce was a great addition – and probably something I’ll whip up for other Mexican type dishes as well.

The light baja-inspired seasoning in the batter to me was the best part – it made for a fresh, flavourful taco, not something that was too spicy or greasy. I got the original recipe on  the Spork Foods blog (you can find the original recipe here.) The original was both vegan and gluten-free. Being neither Celiac nor crazy (I mean vegan … just kidding), I switched things up a bit, but rest assure that this can easily be made without gluten.

Baja-Battered Crunchy Avocado Tacos with Lime Crema Dressing

1/2 cup flour

1/2 tsp baking powder

1/4 tsp sea salt

1/4 tsp garlic powder (I substituted in garlic salt for this one)

1/4 tsp cayenne pepper powder

1/2 tsp dried minced onion (ok, I substituted in dehydrated garlic chips for this one – I thought a creative and genius addition)

1/4 ground cumin

1/4 cup, plus 2 tbsp almond milk

2 tsp neutral tasting oil

1 tbsp lemon juice

1 large Hass avocado

3 tbsp high-heat oil, for cooking (refined coconut preferred)

flour or corn tortillas

diced tomatoes

shredded cheese


Next time, I won’t get such a ripe avocado, which was basically turning to guacamole under my fingertips

Lime Crema Topping:

1 tbsp lime juice, plus zest of 1/2 lime

1/3 cup yogurt

1/3 cup mayonnaise

dash sea salt and ground black pepper


Lime Crema Sauce was a big hit

In a large bowl, add flour, baking powder, sea salt, garlic powder, cayenne powder, minced onion, cumin, almond milk, 2 tsp oil and lemon juice. Whisk until uniform. Set aside.

Preheat a small saute pan over medium-high heat and add 3 tbsp oil. Slice avocado in half and divide into 8 pieces. Dip sliced avocado into batter. Add battered avocado to pan and cook for about 3 minutes per side, until golden.


Meanwhile in a mixing bowl, combine lime juice, zest, yogurt, mayonnaise, sea salt and pepper in a bowl and set aside.

Heat tortillas until pliable. Fill with avocado and garnish with tomatoes, cheese and crema. Serve immediately.


Word of the day:

Lassitude: weariness of body or mind from strain, oppressive climate; lack of energy; listlessness; condition of indolent indifference


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