Baja Avocado Tacos

In Los Angeles I used to eat Baja fish tacos all the time. Even though I'm not the craziest about fish, I loved these crunchy creamy delights. Since moving to Vancouver, Mexican food, especially anything specific I am craving any given day, seems to be in very short supply, so I have had to make do.  That why when I saw this vegetarian version of Baja fish tacos my eyes perked up. They are quite good. We normally don't deep fry things in this house, but to satisfy a craving this recipe is worth it.

Baja Avocado Tacos
adapted from Your Vegan Mom

serves 2.5

INGREDIENTS

-- 2 ripe avocados
-- oil for frying

beer batter:
-- 3/4 cup flour
-- 1/2 teaspoon salt
-- pepper
 -- 3/4 cup mexican lager (or any lager, or any beer, or soda water if that's how you roll)
-- could try adding some powdered seaweed to give a bit of that "fishy" flavor?

 sauce:
-- 1/4 cup mayonnaise
-- 1 tablespoon milk
-- 1 tablespoon yogurt
-- 1 small clove garlic, crushed or minced very finely
-- salt and pepper to taste

to serve:
-- 2 cups shredded cabbage
-- 10 or 12 corn tortillas
-- hot sauce
-- lime wedges
-- 1 medium tomato, cubed
-- 2 tablespoons minced fresh cilantro (optional)

INSTRUCTIONS

1. Make the sauce by mixing all the sauce ingredients and setting aside

NOTE: if this is your first time deep frying, please research it so you do it safely! It can be very dangerous. If not, read on:

2. In a 2 inch deep frying pan or other pot, pour 1 inch of oil. Heat on medium-high until it is good and hot.

3. While the oil is heating, whisk together your batter ingredients. It should be the consistency of pancake batter.

4. Cut the avocado into slices (I did 8 slices per avocado), dip in the batter, and ease into the batter, being sure not to crowd the pan. I cooked these in 2 batches. When the avocadoes are golden brown all over (you may need to turn them if they're not completely submerged in oil) remove to a cooling rack or paper towel covered plate. Cover with another paper towel until ready to eat.

5. Just before serving, heat tortillas on a griddle or dry frying pan, or wrap in a damp towel and microwave for about a minute until steamy.

6. To assemble taco: place 1 1/2 slices fried tortilla on a hot tortilla. Top with cabbage, a little tomato, cilantro, lime juice, mayo sauce, and hot sauce to taste. Enjoy!!

TODDLER FOOD:
For Kiran's taco, since he has a hard time with raw cabbage, I just microwaved his cabbage until it was soft and left the hot sauce out. 

Baja Avocado TacosBefore you run away in horror, keep in mind that you're not frying the tortilla, so I like to think that the fat content sort of evens out.  Am I rationalizing?  Mmm, fried avocado.  
Beer-battered avocado:

• 2 ripe avocados
• mild oil for frying 
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 cup Mexican lager (that's a half a beer)

- See more at: http://www.yourveganmom.com/your_vegan_mom/2010/10/taco-night-giveaway.html#sthash.isbhOSAx.dpuf

Baja Avocado TacosBefore you run away in horror, keep in mind that you're not frying the tortilla, so I like to think that the fat content sort of evens out.  Am I rationalizing?  Mmm, fried avocado.  
Beer-battered avocado:

• 2 ripe avocados
• mild oil for frying 
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 cup Mexican lager (that's a half a beer)

The sauce:

• 1/2 cup vegenaise 
• 2 tablespoons nondairy milk
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt

2 cups shredded cabbage12 taco size fresh corn tortillas
hot sauce and lime wedges
- See more at: http://www.yourveganmom.com/your_vegan_mom/2010/10/taco-night-giveaway.html#sthash.isbhOSAx.dpuf

Polenta rounds with mushroom gravy

This is something I sort of made up based on a few different recipes I have been fiddling with and has become a weeknight staple in our home. 

Amounts are approximate, I have never measured most of these things, but I will make the recipe from this next time and adjust accordingly.

 Vegetarian polenta cakes with mushroom gravy

Ingredients
serves 4 (or 2.5 in our house)

-- 2 tubes pre-cooked polenta (can get in trader joe's and some italian/greek stores)
-- olive oil

-- 3/4 lb sliced mushrooms (crimini is our favorite, white would work also) -- I use 1/2 a costco container.
-- butter
-- 1 shallot, minced
-- 1/4 cup marsala wine
-- 2 cups water
-- two teaspoons better than bullion veggie stock mix
-- 1/2 teaspoon dried thyme
-- 1/2 cup milk
-- 2 Tablespoons flour

Directions:

1. In a big fry pan, get some oil heating up. Slice the polenta into 1/2 inch rounds and fry each side on medium heat until brown. This will take longer than you think, approx. 8 minutes a side or so. For Kiran, we fry a few rounds a little less because he has no back teeth to chew.

2. While that is going, heat up some butter in another big fry pan or sauce pan. Put the mushrooms in the pan and fry and stir until they are brown on both sides. This takes a while, maybe 15 minutes?

3. When the mushrooms are almost done, add in the shallots and let those cook. Maybe another 5 minutes.

4. When the shallots are cooked, add in the marsala and let it cook down to remove alcohol, 3 minutes.

5. Add in the water, stock, thyme and bring to a boil. Taste the water for seasonings, if it needs more salt or anything add it here. If this water does not taste good, your gravy will not taste good!

6. In a separate bowl, mix the milk and flour together. While the mushroom and stock mixture is boiling, whisk it rapidly, and pour the milk and flour mixture in a stream into the gravy. Keep whisking and boil the gravy until it thickens.

7. Finally, taste again for seasonings and you are done!

8. Serve the mushroom sauce over the polenta rounds, you may need to chop the mushrooms up more for a toddler who has no back teeth.