Tempura Avocado Tacos

So we'll admit: we're poor college students. Thus, we've been doing a whole lot more cooking at home lately and trying out recipes, rather than trying out new restaurants. Sorry! On the bright side, we've reviewed a few yummmmmy recipes for you, and come up with a few of our own!

This past weekend Chubs went to South Carolina, and encountered what she declares is "the best taco she's ever eaten." If you're ever at Folly Beach in Charleston then go to Taco Boy-it might just change your life. Upon Chubs arrival back to good ol' Utah, it was decided that we should try to recreate the recipe of their tempura avocado taco. 

Here's what you'll need:

Green cabbage

Corn tortillas

Sweet chili sauce

1-2 ripe avocados

Flour

Seltzer water

Cornstarch

Salt

Oil

Start by cutting up the avocados. You need to make sure they are still pretty hard and ripe, like this one. Then slice vertically into each half and scoop out with a spoon.  

Next, get the tempura batter started and some hot oil going on the stove (a wok will make this easier). We like this tempura recipe

Dip the avocado slice in the tempura and pop it in the oil. Keep the heat around medium high.

Use the center of the cabbage (the white part) and slice thinly. If you don't like wasting fresh produce chop up the green cabbage too and steam it. It's delicious and a good side dish! And very popular in the South :)

Now... add all the ingredients together like so...

We loved this quirky new spin on a taco! Take a leap of faith and try it (especially if you love avocados). You won't be sorry you did!

Bon Appétit!

Chubs and Tubs