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

1 lime

½ tsp white pepper

1 tsp ground cumin

200ml chilled pale ale or lager

2 ripe, firm avocados, peeled and quartered

4 corn

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.