1 avocado, peeled and sliced ¼-inch thick
1 head red cabbage
2 cups canola oil
8 corn tortillas
Black Valentine Bean Purée
Quick Pickles (optional)
Remove the outer leaves and core from the red cabbage. Thinly slice using a knife or madeleine.
Fill a large saucepan with canola oil and heat oil until it reaches 325°F. Fry the tortillas (approximately 3-4 minutes), making sure not to overcrowd the pan. When frying the tortillas make sure to keep them from sticking, use tongs to flip them over, and then fold them in half, holding them under the oil in half, to create a hard taco. When they come out drain them over a paper towel.
Grill half of the tortillas over a grill or the flame of a stovetop. Keep warm.
Assemble tacos: place a soft taco on a flat surface, then a layer of bean purée, then a hard taco, then some grilled fish, meat or chicken, avocado, cabbage, crema, pickles, and a squeeze of lime. Serve with beans or put the beans inside.