Baja avocado tacos with chipotle cream & pickled slaw

Baja avocado tacos with chipotle crema & pickled slaw

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Prep: 35 mins Cook: 10 mins

More effort

2 as a dinner, or 4 as a light lunch

A veggie take on a Californian Baja fish taco, with crispy battered avocado with a spicy crema. You could also use fish or other veg, like asparagus

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal574
  • fat34g
  • saturates17g
  • carbs50g
  • sugars10g
  • fibre8g
  • protein10g
  • salt1.1g
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Ingredients

    For the baja avocado

    • 125g self-raising flour
    • 1 garlic clove, grated
    • 1 lime, zested
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • ½ tsp white pepper
    • 1 tsp ground cumin
    • 200ml chilled pale ale or lager
    • 2 ripe, firm avocados, peeled and quartered
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 4 corn tortilla
    • 4 tbsp coconut oil

    For the slaw

    • 4 radishes, finely sliced
      Radish

      Radish

      rad-ish

      The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

    • ½ white or hispi cabbage, sliced
      Cabbage

      Cabbage

      ka-badge

      The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

    • ½ red onion, sliced
    • handful coriander leaves, plus extra to serve
    • 3 tbsp cider vinegar
    • 1 tsp caster sugar or honey

    For the chipotle crema

    • ½ tsp chipotle paste
    • small garlic clove, sliced
    • ½ tsp smoked paprika
    • ½ lime, juiced
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 4 tbsp soured cream

    Method

    1. First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.

    2. For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.

    3. To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.

    4. Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins – if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.

    5. Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.

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