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Crispy Avocado Tacos from bartaco

Posted at 11:59 AM, Feb 24, 2022
and last updated 2022-02-24 12:59:02-05

DJ Main from bartaco shared the recipe for Crispy Avocado Tacos, one of the restaurant's #bartacosecret tacos. (see recipe below, along with a bonus margarita recipe!) bartaco is located at 2526 12th Avenue South in Nashville. Ask about the #bartacosecret taco when you visit, or try one of the special margaritas during #bartacoMargaritaMarch now through March 31. For more information, visit #bartacolife

#bartacosecret crispy avocado taco

yield: serves 4


  • 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 additional ingredients + recipe below)
  • 1 batch veracruz slaw (see additional ingredients + recipe below)
  • 1 batch cilantro lime vinaigrette (see additional ingredients + recipe below)
  • 3 tablespoons chopped cilantro
  • 2 teaspoons cotija cheese
  • 1 lime, sliced into 8 wedges

step 1: Heat 3 inches of oil in a heavy-bottomed pot over medium-high heat until it reaches 350°.

step 1: Stack tortillas and wrap in a damp paper towel or cloth; microwave for 30-45 seconds, until warm and pliable.

step 2: Thoroughly coat avocado slices in baja batter (recipe below). 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.

step 3: 4. Spread tortillas out on a serving tray or plates. With each tortilla, place ¼ cup of veracruz slaw (recipe below) in the center, top with a fried avocado slice and drizzle 2 teaspoons of cilantro-lime vinaigrette (recipe below).

step 4: Garnish tacos with cilantro and ¼ teaspoon cotija cheese each. Serve with lime.

baja batter recipe


  • 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

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

veracruz slaw recipe


  • 4 ounces red cabbage (about ¼ 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 oil
  • 1 cup cilantro leaves, chopped

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

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

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

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

cilantro lime vinaigrette recipe


  • 1/4 cup fresh lime juice
  • 1/4 cup rice wine vinegar
  • 1 chipotle pepper in adobo sauce
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon Kosher salt
  • 3/4 cup canola oil
  • 2 ounces (about 4 cups) cilantro, including stems

step 1: Combine lime juice, vinegar, chipotle, garlic, honey and salt in a blender; purée until well blended.

step 2: On low speed, gradually pour in oil until emulsified. Add cilantro and pulse until just incorporated. The sauce should be bright green with specks of cilantro visible.

lime in the coconut


  • 0.75 oz liber & co. toasted coconut syrup
  • 1.5 oz fresh squeezed lime juice
  • 0.75 oz combier pamplemousse rosé
  • 1.5 oz libélula joven tequila
  • GARNISH – dehydrated lime wheel

step 1: Add all measured ingredients to the small side of an empty cocktail shaker

step 2: Fill small shaker tin with ice, then shake very well

step 3: Strain into rocks glass. Add 4 solid ice cubes + dehydrated lime wheel garnish