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  • Writer's pictureThe Rough & Tumble

Beer Battered Avocado Tacos

We have finally exited the Southwest for the Midwest, but before we keep heading southward to Florida, we thought we would reminisce on the delicious fare we indulged in while heading through that sunny-scape at our backs. Particularly, the Hatch Green Chile. As we left our friends in Tubac, AZ (a mystical sort of place near the border), they sent us off full and happy and with a well wish to visit Hatch, New Mexico on our way to Taos. The smell of chiles greeted us as we did pass through the town, and we regretted instantly not stopping.

Luckily, those Tubac friends of our also sent us with some Hatch Green Chile powder of our own-- just in case. Also, luckily, New Mexico is proud enough of this delicious chile that we found them everywhere! From Hatch Green Chile Chili to Hatch Green Chile potato chips-- this little chile made its way into every cuisine we encountered. And we were in love.

So on our third night in Alamogordo, NM-- a diverse town a little outside the beautiful White Sands National Monument, where the disorienting sand dunes look like snow-- we thought we'd try our hand at the New Mexican tradition. With a couple of avocados on their way out, a stack of small tortillas from Mesa, AZ, a single bottle of gluten free beer left, and a bit of that magical Hatch Green Chile powder, we cooked ourselves up a tasty night in the camper. You may remember a similar beer batter used to our jalapeno poppers last summer. But we assure you-- while the flavor has a little kick, it won't spice your face off quite like the jalapenos. Unless, of course, you add extra jalapeno.

Beer Battered Avocado Tacos


2 large avocados

1/2 c gluten free flour (we use Bob's Red Mill 1-to-1)

1/2 c gluten free/gluten reduced beer (we used New Belgium's Glutiny)

1 tsp garlic powder

1-2 tsp Hatch Green Chile powder


1/2 c canola or coconut oil

6 street taco sized corn tortillas (or 4 normal sized ones)

1/2 c purple cabbage, sliced thinly

1 fresh jalapeno, diced finely

1 green onion, diced

sour cream / yogurt / veganaise to dollop

2 slices lime

hot sauce of choice


1. Heat corn tortillas in a dry pan until a bit toasty and pliable. Set aside on plate. Prepare cabbage, jalapeno, onion. Set aside.

2. Cut avocados in half lengthwise, Slice avocados into 1/2-1" thick strips lengthwise in peel.. Carefully scoop out and separate slices.

3. Mix together flour, beer, garlic, chile powder, and a bit of salt. Whisk until consistency is thick, but pourable-- definitely not too runny. If it feels too thick to coat, add a bit more beer. If too runny, add a bit more flour.

4. Heat oil on medium-high in cast iron or favorite frying pan. Depending on the size of your pan, you may need more or less oil..

5. When the oil is hot and bubbly, coat avocado pieces one at a time in batter, placing them into the pan in a single layer. Be careful not to dip those fingers in! We don't want literal finger food.

6. When one side is brown, flip the avocado pieces to brown the other side. They should look crispy. Some may even get a bit of char.

7. You may place the avocado on a brown bag to drain first, or slop them right into your waiting tortillas. Top with prepared veggies, sour cream, a slice of lime, and hot sauce. Maybe even finish off that bottle of beer to pair.

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