For the baja avocado
- 125g self-raising flour
- 1 garlic clove, grated
- 1 lime, zested
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
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
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- ½ white or hispi cabbage, sliced
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
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.
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.
To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
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.
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.