Baja Avocado Tacos With Chipotle Crema & Pickled Slaw Recipe

baja avocado tacos

About Baja avocado tacos with chipotle crema & pickled slaw recipe

A baja avocado tacos 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

baja avocado tacos

Recipe taken from:-BBC good food

Nutrition: per serving

  • kcal – 574
  • fat – 34g
  • saturates – 17g
  • carbs – 50g
  • sugars – 10g
  • fibre – 8g
  • protein – 10g
  • salt – 1.1g

Ingredients

For the baja avocado

  • 125g self-raising flour
  • 1 garlic clove, grated
  • 1 lime, zested
  • ½ tsp white pepper
  • 1 tsp ground cumin
  • 200ml chilled pale ale or lager
  • 2 ripe, firm avocados, peeled and quartered
  • 4 corn tortilla
  • 4 tbsp coconut oil

For the slaw

  • 4 radishes, finely sliced
  • ½ white or hispi cabbage, sliced
  • 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
  • 4 tbsp soured cream

Method baja avocado tacos recipe

  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.