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Baja avocado tacos with chipotle cream & pickled slaw

Baja avocado tacos with chipotle crema & pickled slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal574
fat34g
saturates17g
carbs50g
sugars10g
fibre8g
protein10g
salt1.1g
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Ingredients

For the baja avocado

For the slaw

For the chipotle crema

Method

  • 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

Recipe from Good Food magazine, April 2017

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Overall rating

A star rating of 4.8 out of 5.8 ratings
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