Baja avocado tacos with chipotle crema & pickled slaw

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

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

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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