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
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 45m
Yield 2 as a dinner, or 4 as a light lunch
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
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