My favorite place to grab tacos used to have these divine avocado tacos. A generous slice of avocado in lighty, crispy tempura batter, fried to tasty perfection. The tempura avocado tacos used to come and go from the menu seasonally. Plus they didn’t work for me (because gluten) but my favorite fella digs them.
Since going gluten-free, I’ve learned to not fret much about food I can’t eat. But when my favorite fella says he misses something, even if it’s from a restaurant, I’m all over trying to re-create it at home. He has never once complained about the sometimes-awful attempts I’ve made at remodeling recipes to make them gluten-free. It was BAD in the beginning, y’all. Not everything tasted great. And he never once complained. So for him, I’ll sacrifice and make these tempura avocado tacos.
It’s really not a sacrifice on my end–these are my absolute favorite taco. The crunch of tempura with the creaminess of an avocado, all topped with the hint of spiciness from my Sriracha Cashew Cream. I haven’t tried a lot of dishes with cooked avocado and was skeptical at first, but fried avocado creates happiness around here.
We don’t fry food often at home and therefore don’t have a fancy deep fryer. I use a large dutch oven and a thermometer to get the oil to the right temperature. I prefer frying in grapeseed oil but you do what works best for you.
Alrighty, here’s the recipe. I hope you enjoy these tacos as much as we do.
Before I go, I wanted to ask if you’ve seen these cute Sriracha keychains? I think I need one or two. This girl can’t get enough Sriracha or Gochujang or well, really anything spicy. And you?
Full Disclosure: This page contains affiliate links. Should you click on a link and make a purchase, I may make a small commission. I use affiliate links to offset the costs associated with maintaining this website and creating original recipes, which I share with you at no charge. I’m so very grateful for your support!