Baja avocado tacos with chipotle cream & pickled slaw

Baja avocado tacos with chipotle crema & pickled slaw

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(6 ratings)

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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    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

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



      The same shape, but smaller than…

    • 4 tbsp soured cream


    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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    Comments, questions and tips

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    Lindon Nugent
    11th Feb, 2019
    Great recipe! I used a Citra sour beer for extra tartness in the batter and carrot as I couldn’t get hold of radishes The family loved it!
    3rd Jan, 2018
    So tasty! Used tonic water instead of beer in the batter, grated celeriac in slaw, and courgette instead of avocado. Added guacamole. Amazing.
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