For the baja avocado

For the slaw

For the chipotle crema


  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

  • STEP 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.

Goes well with


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A star rating of 4.8 out of 5.8 ratings