A veggie take on a Californian Baja fish taco, with crispy battered avocado with a spicy crema. You can surely use other veggie of your choice to match your taste.
For the baja avocado
125g self-raising flour
1 garlic clove, grated
½ tsp white pepper
1 tsp ground cumin
200ml chilled pale ale or lager
2 ripe, firm avocados, peeled and quartered
4 tbsp coconut oil
For the slaw
4 radishes, finely sliced
½ white 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
First, make the batter.
Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. You have a smooth batter, and 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.