Baja avocado tacos with chipotle crema & pickled slaw

Dinner with 20 ingredients.

Total time: 45 minutes

Ingredients

• 2 ripe, firm avocados peeled and quartered
• 0.5 white or hispi cabbage sliced
• 4 corn tortilla
• 4 radishes finely sliced
• 0.5 teaspoon white pepper
• 1 lime zested
• 3 tablespoon cider vinegar
• 0.5 lime juiced
• 125 gram self-raising flour
• 1 garlic clove grated
• 0.5 teaspoon smoked paprika
• handful coriander leaves, plus extra to serve
• 1 teaspoon caster sugar or honey
• 200 millilitre chilled pale ale or lager
• 0.5 teaspoon chipotle paste
• 4 tablespoon soured cream
• 0.5 red onion sliced
• 4 tablespoon coconut oil
• small garlic clove sliced
• 1 teaspoon ground cumin

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.