Fried Avocado Tacos with Ranch/Cilantro Sauce

Yes, you read that right.

I KNOW. So I had the oil left over from my little corn dog experiment this weekend, and I was itching to fry something. There was some avocado in the fridge about past its prime, so ta-da! The fried avocado taco was born. I did a little research online to figure out if I’d be wasting the avocado, and the consensus was that it’s pretty good. And they were right! Here’s the recipe: Ingredients:2 avocados, sliced (really ripe but not bad yet)1c flourJust about a whole beer (I used Corona) – all but about 2 tbsp. of it1 tbsp. Hot sauce1 tbsp. Dale’s Seasoning2c vegetable oil 1/3c Ranch Dressing 1/3c Light Mayo2 tbsp. Lemon Juice1 tbsp. Cilantro

Directions: Heat vegetable oil on medium/high heat. Lower heat once it gets hot enough to fry. Mix flour, corona, hot sauce, and Dale’s together. Let the fizz die down a little before you start dipping. Meanwhile, mix the ranch, mayo, lemon juice, and cilantro together in a bowl. Add in a little bit of water to make thin (sounds gross, but it works). Set aside. Coat the avocado in the batter and fry for about 2 minutes per side. Pat dry and sprinkle with lemon juice. Serve with lettuce, tomatoes, and ranch/cilantro sauce on tortillas.