In a large dutch oven (or pan you prefer to fry in), add approximately 3 inches of oil to the bottom of the pan. Heat over medium to 375 degrees.
While oil is heating, get avocados ready to be battered. Cut each avocado into six wedges.
In a mixing bowl, combine 2 Tablespoons grapeseed oil, egg yolk, 1 teaspoon salt and chilled club soda. Gradually add in rice flour, stirring while adding, until batter forms.
Place remaining rice flour into a small bowl for dredging.
Once oil is at 375 degrees, dredge each wedge of avocado in rice flour and then in batter. Gently drop into hot oil. Fry for about 3 minutes, flipping as needed. Keep an eye on the oil temperature. Adding too many avocados at once will reduce the temperature.
When the avocados are done being fried, remove from oil and place on a paper towel lined plate to drain.
To assemble, fill each corn tortilla with red cabbage and fresh cilantro. Drizzle in a bit of Sriracha cashew cream. Top with avocado wedges. I generally get about two to three wedges in one taco. Top with more Sriracha cashew cream if you like spice.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.