Beer-Battered Avocado Taco

8 La Banderita Mini Taco Corn Tortillas

1/2 pound avocado, halved, pitted, and halved

Vegetable oil

1/4 cup all purpose flour

1/4 cup white rice flour

1/2 teaspoon salt

1/2 cup cold beer (i.e. Corona)

1/4 cup Crema - Mexican Style Cream

Refried beans

Pico de Gallo

Shredded lettuce

Whisk together ingredients and set aside.

Whisk together ingredients.

Fill a large saucepan with 2 inches of vegetable oil.

Heat to 350 - 375 degrees F.

One at a time, dip avocado into beer batter then fry for about 2 minutes, or until golden brown.

Remove from oil, drain on a stack of paper towels and immediately sprinkle with a touch ofsalt.

Repeat with remaining avocado.

Spread a refried beans onto tortilla, place avocado in center, and then top with pico de gallo,shredded lettuce, and jalapeno cream sauce.