Servings: 12

Weight Watcher Smart Points: 7

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Ready In: 25 Minutes

Ingredients

  • 3 avocados, ripe but still firm
  • ½ tsp black pepper
  • Canola oil for frying
  • ¼ cup chopped cilantro
  • 1 ear of fresh sweet corn, kernels cut off
  • 2 cups flour
  • ½ tsp garlic powder
  • 1 jalapeno, stem and seeds removed, chopped
  • juice from one lime
  • 2 cups masa harina
  • ¼ cup red onions, diced
  • ½ tsp salt
  • salt and pepper to taste
  • 2 Tbs chopped scallions
  • ¼ cup chopped tomatoes
  • 1 1/3 cup warm IPA

Instructions

  1. Make the tortillas:In a large bowl, add the Masa and the salt, stir to combine
  2. Add the beer and stir to combine
  3. If the dough is too dry to hold together, add additional beer or water
  4. If it is too wet, add more Masa
  5. It should be the consistency of Play-Doh
  6. Form into balls a bit larger than golf balls
  7. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin)
  8. Place one ball in the center
  9. Press, rotate, press again
  10. Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles)
  11. Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side
  12. Don’t overcook.Make the Avocados:Add about 4 inches of oil to a saucepan, clip a deep-fry thermometer onto the side (make sure the needle is not touching the bottom of the pot
  13. Bring to 375-400 degrees (adjust heat to maintain that temperature)
  14. In a large bowl stir together the flour, salt, garlic powder, and pepper
  15. Add the beer and stir until combined (should have the consistency of pancake batter)
  16. Cut the avocados into thick slices (about 4-5 per half) making sure the skin and seed is removed
  17. Dip the avocado slices into the batter and fry for about 1 minutes, flip and fry until golden brown, about an additional 2 minutes
  18. Remove from fryer and allow to drain on a stack of paper towels
  19. (only fry 2-3 slices at a time or the oil temp will drop and batter will become overly oily)
  20. Make the salsa: Combine all ingredients in a bowl, stir to combine
  21. Assemble tacos and serve.

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