Fried Avocado Tacos (Tacos de aguacate rebosado)
['3 to 4 cups vegetable oil for frying', '1 cup (8 ounces) beer', '1/2 teaspoon salt', '1 cup flour', '3 firm-ripe avocadoes', 'quartered', 'pitted', 'and peeled']
Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 360°F.
Put the beer in a wide bowl and stir in the salt. Put the flour in another wide bowl.
Cut each quarter of avocado into 3 long wedges and dunk the wedges first in the beer, then turn them gently in the flour to coat.
Transfer about 6 avocado slices at a time to the oil and fry until a light-golden crust forms, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain. Fry more avocado slices in the same manner until all slices have been fried.
Make tacos with 3 slices of avocado and the accompaniments.
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