Fried-Avocado Tacos With Chipotle Cream, Cabbage, and Pickled Red Onions Recipe

Ingredients (16)

• 1 1/2 quarts peanut, vegetable, or canola oil
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon baking powder
• 3/4 to 1 cup light beer
• 2 avocados, peeled, pitted, and cut into 8 to 12 wedges each
• 16 warm corn tortillas
• 1 cup store-bought or homemade salsa verde
• 1/2 head finely shredded green cabbage
• 1/2 cup chipotle cream
• 1/2 cup pickled red onions
• 1 thinly sliced Serrano chile
• 1/2 cup roughly chopped fresh cilantro leaves
• 2 limes, cut into 8 wedges
• Radishes, for serving