BEER BATRERED DEEP FRIED AVICODES

Steps:

• 1. In a medium dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat. 2. Quarter a Hass avocado (or cut into sixths, depending on size). 3. Toss cut avocado in Panko breadcrumbs, until coated. 4. Dip coated avocado wedges in beer batter, and carefully drop into hot oil. Fry wedges, in batches, until golden brown -- about 2 to 4 minutes. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. 5. Warm corn tortillas wrapped in foil in the oven, or by lightly grilling them. 6. Assemble the tacos: Layer 2 warmed tortillas per taco and top with a fried avocado wedge. Garnish with seabird sauce (recipe below), green and red cabbage, a sprinkle of red onion, and a squeeze of fresh lime juice. Serve immediately