Deep-Fried Artichoke Tacos with Spicy Cucumber Salsa

Beer-battered and deep-fried, the layered leaves of the artichoke heart end up giving a flakiness similar to fish. Any fish taco recipe can easily be changed to something new using battered artichoke hearts. I've prepared these with a sweet lime sour cream, a chunky guacamole and a spicy cucumber salsa, but loading them up in your own fashion is recommended. 

Check out The Scattered Cook for some good inspirations!


Servings: 4

  • Artichoke hearts - 1 can
    • Not marinated in oil; should be canned in water, salt and citric acid
  • Flour - 1/2 cup
  • Beer - 1/2 cup
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Corn tortillas - 8-10
  • Red cabbage - ~1/4

Spicy Cucumber Salsa
  • Cucumber - 1/2
  • Lemon - 1/2
  • Roma tomato - 1
  • Scallions - 3
  • Serrano peppers - 2
    • Can be de-seeded or exchanged for 1 Anaheim pepper (less spicy) or jalapeƱo peppers (more spicy)
  • Curry - 2 tsp
  • Salt - 1 tsp
  • Pepper - 1/2 tsp

Sweet Lime Sour Cream
  • Sour cream - 1/3 cup
  • Mayonnaise - 1 Tbsp
  • Lime - 1/2
  • Lime zest - 1/2 tsp
  • Salt - 1/2 tsp
  • Honey - 2 tsp

  • Avocados - 2
  • Red onion - 1/8 - 1/4
  • Lime - 1/2
  • Roma tomato - 1
  • Garlic - 2 cloves
  • Cilantro - 5-10 sprigs
  • Salt - 1 tsp
  • Cayenne pepper - 1 tsp


*Step-by-step directions with pictures below*

Zest lime. Combine sour cream, mayonnaise, honey, salt, lime juice and lime zest. Stir and refrigerate. 

Chop up avocados and put into a bowl. Add cayenne pepper, and salt. Add lime juice. Thinly dice red onion, garlic, tomato and cilantro. Combine in a bowl and mash with a fork. Refrigerate. 

Dice cucumber, tomato, Serrano peppers and scallions into 1/4" pieces. Add to a bowl and add curry powder, salt and black pepper. Stir and refrigerate.

Slice cabbage very thinly. 

Combine flour, paprika, and salt in a bowl and stir until mixed evenly. Add beer. *see note below on consistency*

Heat oil for deep-frying.

Cut the artichoke hearts in half. Pat dry and flatten. Dip in batter. Drop a few drops of batter into the oil to see if it is ready, they'll float and bubble when the oil is ready. Fry artichokes on both sides. 

Heat a dry pan and warm tortillas for 30 seconds on each side. 

Load your tacos up and they're ready to serve!

*The beer batter might need some adjusting, either add beer or flour. It should be liquidy enough to remain a flat surface in the bowl (ie no clumps), but not too liquidy that it will not stay on your artichoke hearts*

Step-by-step Directions

- Sweet lime sour cream -
Combine sour cream, mayonnaise, honey, and salt.
Zest lime into bowl.
Cut lime and juice half into bowl.
Stir and refrigerate.
- Guacamole -
Cut avocados
Combine in bowl
Add lime juice
Cut up garlic, red onion, cilantro and tomato
Combine in bowl
Mash with a fork
- Spicy cucumber salsa -
Dice cucumber, tomato, scallions and Serrano peppers
1/4" pieces
Add to a bowl along with curry powder, salt and pepper
Mix evenly and refrigerate

- Toppings -
Thinly slice cabbage
- Artichoke tacos -
Combine flour, paprika and salt in a bowl.
Add beer and stir until even
Batter might need some adjusting
Heat oil for deep-frying
Cut artichoke heart in half, pat dry and flatten
Dip artichoke in batter
*Test oil with a drop of batter first*
Deep fry
Let drain on paper towel
Heat dry pan and warm tortilla for 30 seconds on each side
Load up and serve!