Baja avocado tacos with chipotle crema & pickled slaw

2 of 5-a-day avocado baja taco fibre folate mexican tacos

N/A

2 as a dinner, or 4 as a light lunch

Source

Ingredients

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

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

½ tsp chipotle paste

small garlic clove , sliced

½ tsp smoked paprika

½ lime , juiced

4 tbsp soured cream

Method

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.