Chef and cookbook authorย Luke Hinesย is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows 20% of Millennials struggled to identify when Shepard avocados areย ripe โ which means the avocado-loving generation could be leaving ripe ones on the supermarket shelf.
Ingredients
-2 Shepard avocados, skin and seed removed, and flesh cut into quarters (the skin of a Shepard avocado always stays green. To pick a ripe one, press gently near the top, if it gives a little, it is good to go).
-1 teaspoon sea salt
-Coconut oil, for deep frying
-70 g (1โ2 cup) arrowroot or tapioca flour,ย for dusting
TORTILLAS
-100 g (1 cup) almond meal
-125 g (1 cup) arrowroot or tapioca flour
-180 ml coconut milk
-1โ2ย teaspoon sea salt
-125 ml (1โ2 cup) filtered water
-pinch of ground turmeric
-2โ3 tablespoons coconut oil
TEMPURA BATTER
-200 ml filtered water
-200 g arrowroot or tapioca flour
-1 teaspoon sea salt
AVOCADO CREAM
-2 Shepard avocados
-1โ4ย iceberg lettuce, shredded
-140 g (1โ2ย cup) Mayo
-juice of 1 lime
-1 handful of coriander leaves,ย roughly torn
SLAW
-1โ4 red cabbage, shredded
-juice of 1 lemon or lime
-1 tablespoon apple cider vinegar
-1 handful of coriander leaves,ย roughly torn or chopped, to garnish
Method
Prepare the slaw by combining the red cabbage, lemon juice, apple cider vinegar in a bowl and mix well to combine. Set aside in the dirge for the cabbage to soften into a zesty slaw. This is a good time to also prepare the avocado cream. Combine all listed ingredients in a food processor and blitz until well combined, smith and creamy, set aside in the fridge ready for serving.
To make the tortillas, blitz together all the ingredients except the coconut oil inย a food processor or high-speed blender to form a smoothย batter. Melt a littleย of the coconut oil in a large frying pan over mediumโlow heat. Pour in 60 mlย (1โ4 cup) of the batter and smooth outย into a thin round shape with a spatulaย or spoon. Cook for 1โ2 minutes until sturdy enough to flip, then cook for aย further 1โ2 minutes onย the other side until cooked through, puffed up andย golden. Transfer the cooked taco to a plate in the oven to keep warm. Repeatย thisย process with the remaining batter, adding a little more oil each time, toย make 8 tortillas.
To make the tempura batter, whisk all the ingredients together in a large bowlย until smooth.
Half-fill a large, heavy-based saucepan with coconut oil and place over mediumย heat. Heat the oil to 180ยฐC. (To test if the oil is hot enough,ย simply drop aย small piece of bread into it โ if it sizzles and bubbles, youโre good to go.)
Add the arrowroot flour to a shallow bowl. Working in batches of 4โ5, lightlyย coat the avocado wedges first in the arrowroot or tapiocaย flour and then in theย batter. Immediately lower the coated wedges, one at a time, into the hot oil andย deep-fry for 4 minutes, or until lightly golden around the edges and very crispy. Remove from the panย using a slotted spoon and transfer to a plate lined with paper towel to drain.ย Repeat with theย remaining avocado wedges strips, being sure to bring the oil back upย to heat between batches.
To serve, divide the tortillas among plates and top each with some red cabbage slaw, avocado tempura, avocado cream and fresh coriander. Season with salt and enjoy!
