Baja Avocado Tacos With Chipotle Crema Pickled Slaw Recipes

BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW

Baja avocado tacos with chipotle crema & pickled slaw image

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

Ingredients

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
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
½ tsp chipotle paste
small garlic clove , sliced
½ tsp smoked paprika
½ lime , juiced
4 tbsp soured cream

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

STEAK TACOS WITH CHIPOTLE SLAW & AVOCADO SALSA (DAVID VENABLE) RECIPE - (4.5/5)

Steak Tacos with Chipotle Slaw & Avocado Salsa (David Venable) Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 29

Ingredients

Steak:
1 2 lb-2-1/2 lb flank steak
2 cloves of garlic
2/3 cup fresh cilantro leaves
Juice of 2 limes
1/4 cup olive oil
1/2 tsp kosher salt
1/8 tsp ground black pepper
1 jalapeño, seeded and quartered
1 tsp chili powder
Chipotle Slaw:
1 cup sour cream
2 Tbsp milk
2 tsp chipotle pepper in adobo (or more, to taste), chopped
1/2 Tbsp white vinegar
6 cups shredded cabbage
Avocado Salsa:
3 avocados, diced
1/3 cup red onion, minced
Juice of 4 limes
1/2 of a large jalapeño, seeded and minced
1 tsp garlic, minced
1/3 fresh cilantro leaves, chopped
2 Tbsp extra virgin olive oil
1 plum tomato, seeded and diced
1/2 tsp kosher salt
1/8 tsp ground black pepper
You will also need:
1 (10-12) package of 8-inch soft taco shells

Steps:

To prepare the steak, first make a marinade with the garlic, cilantro, lime juice, olive oil, salt, pepper, jalapeño, and chili powder. Combine the ingredients in the bowl of a food processor and process until finely minced. Place the flank steak in a large zip-top plastic bag, pour in the marinade, and squeeze out any excess air before sealing. Allow the steak to marinate in the refrigerator for at least two hours; do not exceed 8 hours. To prepare the slaw, combine the sour cream, milk, chipotle pepper, and vinegar in a large bowl and whisk until combined. Add the cabbage and stir until it's completely coated with dressing. To prepare the salsa, combine all the ingredients in a medium-sized bowl; toss until combined. (If kept refrigerated, this can be made up to 2 hours prior to serving.) To make the tacos, preheat the grill and set the temperature to medium-high. Grill the steak for 8 minutes on each side, or until your desired degree of doneness. Let it rest for 10 minutes before cutting, diagonally across the grain, into thin slices. Place 4-5 slices of steak in a taco shell, top with approximately a quarter cup of salsa and the same amount of slaw. Fold up the shell and enjoy!

BAJA FISH TACOS WITH CHIPOTLE CREAM

Baja Fish Tacos With Chipotle Cream image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 lbs. halibut, snapper or cod cut into 2x1 inch pieces
1 box tempura batter
1 1/2 cups club soda
2 cups shredded Napa cabbage
1/2 cup thinly sliced red onion
8 corn tortillas
fresh cilantro sprigs
2 limes, cut into wedges
salt and pepper to taste
salt and pepper to taste
peanut oil for frying
1 cup sour cream
1 minced chipotle with its sauce, or to taste
salt and pepper to taste
salt and pepper to taste

Steps:

FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.

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