National Taco Day with BarTaco

Happy National Taco Day my friends! How perfect is that this national holiday (how I see it) falls on Taco Tuesday as well?! I absolutely love tacos {could it be my hispanic genes??} and never get tired of them! My husband and I actually honeymooned in Mexico because we love Mexican food so much! And also because its a beautiful, relaxing country.

There are several amazing taco restaurants in Atlanta but one of my ultimate favorites is bartaco. I love them because they use super fresh product, always changing up their menu and have the absolute best margaritas. They also have something called the secret taco, where they feature a special, off the menu “secret” taco. The most popular one has been their crispy avocado taco! And my friends at bartaco were nice enough to give us the recipe!

 

bartaco crispy avocado tacos

(recipe by bartaco)

ingredients

4-6 cups vegetable oil

8 (4-inch) white corn tortillas

1 ripe avocado, peeled, pitted +

sliced lengthwise into 8 pieces

1 batch baja batter (see recipe below)

1 batch veracruz slaw (see recipe below)

1 batch cilantro lime vinaigrette (see recipe below)

3 tablespoons chopped cilantro

2 teaspoons cotija cheese

1 lime, sliced into 8 wedges

Preparation

1. Heat 3 inches of oil in a heavy bottomed pot over medium-high heat until it reaches 350°
2. Stack tortillas and wrap in a damp paper towel or cloth; microwave for 30-45 seconds, until warm and pliable
3. Thoroughly coat avocado slices in baja batter. Let excess batter drip off and carefully drop battered avocado slices into hot oil; fry until golden and crispy, about 2 minutes. Drain on paper towels and immediately dust with salt and cayenne.
4. Spread tortillas out on a serving tray or plates. With each tortilla, place 1/4 cup of veracruz slaw in the center, top with a fried avocado slice and drizzle 2 teaspoons of cilantro-lime vinaigrette. Garnish tacos with cilantro and 1/4 teaspoon cotija cheese each. Serve immediately with lime.

 

baja batter

Ingredients 

1 cup rice flour

1/4 cup cornstarch

2 tablespoons Kosher salt

1 tablespoon cayenne pepper

3/4 teaspoon baking powder

1 cup club soda

Preparation

1. Combine all ingredients in a mixing bowl, whisk to blend well.

veracruz slaw

4 ounces red cabbage (about 1/4 head), sliced thin on a mandolin

1 small carrot, peeled + julienned into 1/8” x 1 1/2” strips

1 jalapeño pepper, deseeded + sliced very thin lengthwise

1/4 cup apple cider vinegar

1 tablespoon granulated sugar

1 teaspoon Kosher salt

1 tablespoon extra-virgin olive

Preparation

1. In a large mixing bowl, add cabbage, carrots and jalapeños; toss to combine.

2. Combine vinegar, sugar and salt in a glass measuring cup; microwave for 1-1 1/2 minutes, stir to dissolve.

3. Pour hot vinegar mixture over the vegetables; mix thoroughly. Cover and refrigerate until completely cold and macerated, about 20 minutes.

4. Add olive oil and cilantro; stir to combine. Season with salt as needed.