#crispytacos

The creamy avocados and crunchy, flavorful batter in these crispy beer-battered avocado tacos go well together. They are served in warm corn tortillas and have fresh vegetables on top, which makes them a great treat for taco fans.

Ingredients: 2 large avocados, sliced into thick wedges. 1 cup all-purpose flour. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/4 teaspoon salt. 1 cup cold beer your choice. Vegetable oil for frying. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. Sour cream and lime wedges for serving.

Instructions: In a bowl, whisk together the flour, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Slowly pour in the cold beer while whisking until the batter is smooth and well combined. In a heavy-bottomed pot, add enough vegetable oil to reach a depth of about 2 inches. Heat the oil to 350F 175C over medium-high heat. Dip each avocado wedge into the beer batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the avocado wedges in batches for about 2-3 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Warm the corn tortillas in a dry skillet or microwave until pliable. To assemble the tacos, place a few avocado wedges on each tortilla, then top with shredded lettuce, diced tomatoes, diced red onion, and chopped fresh cilantro. Serve with sour cream and lime wedges. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy homemade Jack-In-The-Box Tacos with this Todd Wilbur-inspired recipe. These crispy and flavorful tacos are a perfect snack or meal option.

Ingredients: 1/2 lb Ground Beef. 1/4 cup Refried Beans. 1/4 cup Tomato Sauce. 1/4 cup Minced Onion. 1/4 tsp Chili Powder. 1/8 tsp Garlic Powder. 1/8 tsp Paprika. 1/8 tsp Ground Cumin. 1/8 tsp Cayenne Pepper. Salt and Pepper to taste. 1 cup Vegetable Oil for frying. 12 Small Corn Tortillas. 1 cup Shredded Lettuce. 1 cup Shredded Cheddar Cheese.

Instructions: In a skillet, brown the ground beef over medium heat, breaking it into small pieces as it cooks. Add refried beans, tomato sauce, minced onion, chili powder, garlic powder, paprika, ground cumin, cayenne pepper, salt, and pepper to the skillet. Mix well and simmer for 5-10 minutes until the mixture thickens. In a separate skillet, heat vegetable oil over medium-high heat. Warm the corn tortillas in the microwave for about 30 seconds or until they are pliable. Spoon 2-3 tablespoons of the beef mixture onto each tortilla, spreading it out in a line down the center. Fold the tortillas in half, creating a taco shape, and secure with toothpicks. Fry the tacos in hot oil until they are crispy and golden brown, about 2-3 minutes per side. Drain on paper towels. Remove toothpicks and serve the tacos with shredded lettuce and cheddar cheese.

Prep Time: 20 minutes

Cook Time: 15 minutes