Crispy Avocado Tacos with Chipotle Cream and Pickled Slaw

• flour with baking powder125 g
• garlic clove↗1

  grated

• lime↗1

  zest

• white pepper↗½ tsp
• ground cumin↗1 tsp
• chilled light beer200 ml

  or lager

• ripe, firm avocados2

  peeled and quartered

• corn tortillas↗4
• coconut oil↗4 tbsp
• radish↗4

  thinly sliced

• white or Chinese cabbage½

  shredded

• red onion↗½

  sliced

• handful of cilantro

  leaves, plus extra for garnish

• apple cider vinegar↗3 tbsp
• fine sugar1 tsp

  or honey

• паста чипотле↗½ ч. л.
• малий зубчик часнику↗

  нарізаний

• копчена паприка↗½ ч. л.
• лайм↗½

  вичавлений

• сметана↗4 ст. л.

Step-by-step instructions

1. 1

   Make the batter. In a large bowl combine the flour with baking powder, garlic, lime zest, white pepper, ground cumin and a pinch of salt. Pour in the chilled light beer (or lager) and whisk until the mixture is smooth, then set aside.

2. 2

   Prepare the pickled salad: in a bowl combine radish, white (or Chinese) cabbage, red onion and cilantro leaves. In a separate bowl whisk together apple cider vinegar, fine sugar (or honey) and a pinch of salt. Pour the dressing over the vegetables, mix thoroughly and set aside.

3. 3

   Make the chipotle cream: place chipotle paste, a small garlic clove, smoked paprika, lime juice and sour cream in a blender and blend until smooth.

4. 4

   Heat the coconut oil in a deep pot. When the oil is hot (a drop of batter should sizzle and turn golden in a few seconds), dip the avocado pieces in the batter, shake off excess and fry for about 30 seconds on each side until golden and crispy. Transfer to a paper towel and sprinkle with salt.

5. 5

   Warm the tortillas on a dry grill pan for 1–2 minutes per side. On each tortilla place the pickled salad, then the crispy avocado, drizzle with chipotle cream and garnish with cilantro leaves.