Broccoli Tacos

Method

1. Prepare the broccoli: take only the stem, remove the florets, peel the outer part to get only the white interior, then cut into sticks (like chicken strips).
2. Boil the broccoli sticks in salted boiling water for 5-6 minutes until tender.
3. Prepare the batter: mix all-purpose flour, rice flour, cold sparkling water, and beer. Whisk until smooth. Refrigerate to rest.
4. Prepare the side salad: peel and cut the carrot into thin strips, cut the mango into thin strips, peel and cut the celery into thin strips. Season with salt, lime zest, and lime juice. Set aside.
5. Prepare the guacamole: cut the avocado in half, remove the pit, place the flesh in a blender. Add salt, lime juice, fresh chili, and shallot (or onion). Blend until smooth. Transfer to a piping bag (or a ziplock bag with a corner cut).
6. Drain the boiled broccoli and let them dry well.
7. Heat the tortillas in a hot pan. Cut the tortillas with a round cutter into smaller discs (optional: use the scraps to make chips).
8. Fry the broccoli sticks: dip them in the batter, then fry in hot oil (170-180°C) for 3-4 minutes until golden and crispy.
9. Assemble the tacos: place a dollop of guacamole on a tortilla disc, add the mango-carrot slaw, then the fried broccoli, and finish with a dash of Tabasco (or other hot sauce) and optional fresh chili.
10. Serve immediately.