Ingredients

8 La Banderita Mini Taco Corn Tortillas
1/2 pound avocado, halved, pitted, and halved
Vegetable oil
Beer Batter 1/4 cup all purpose flour
1/4 cup white rice flour
1/2 teaspoon salt
1/2 teaspoon TABASCO® Green Sauce
1/2 cup cold beer (I used Corona)
Jalapeno Cream Sauce 1/4 cup La Banderita Crema – Mexican Style Cream
1 tablespoon TABASCO® Green Sauce
Additional Toppings Refried beans
Pico de Gallo
Shredded lettuce

TOPPINGS

La Banderita Crema - Mexican Style Cream Shredded lettuce Diced avocado Diced tomatoes Cilantro

Directions

• Jalapeno Cream Sauce Directions: Whisk together ingredients and set aside.

• Beer Batter Directions: Whisk together ingredients.

Avocado Frying:
• Fill a large saucepan with 2 inches of vegetable oil.

• Heat to 350 – 375 degrees F. One at a time, dip avocado into beer batter then fry for about 2 minutes, or until golden brown.

• Remove from oil, drain on a stack of paper towels and immediately sprinkle with a touch of salt.

• Repeat with remaining avocado.

• Assembly: Spread a refried beans onto tortilla, place avocado in center, and then top with pico de gallo, shredded lettuce, and jalapeno cream sauce.