Baked Baja Avocado Tacos with Chipotle Crema and Pickled Slaw

Baked Baja Avocado Tacos with Chipotle Crema and Pickled Slaw is an easy and delicious Mexican delicacy that you can easily prepare at home. This is my take on vegetarian version of the famous California Baja Tacos.

WHAT IS A TACO?

Taco is a traditional Mexican dish in which a tortilla prepared either out of corn or flour, is topped with some stuffing and folded by the stuffing to be eaten. You can use either soft tortillas or use hard tortillas which are better known as hard-shelled tacos. In this recipe, I have used soft yellow corn tortilla, topped it with Baked Baja Avocados, pickled slaw made from fresh veggies and a creamy sauce.

WHAT IS BAKED BAJA AVOCADO?

Baja California is a place in Mexico. Baja-styled Mexican food usually includes fresh produce and seafood. Typically, the seafoods are dipped in a beer mixed batter and deep-fried until they are crisp on the outside. Baked Baja Avocado is prepared by dipping thick slices of Avocados in batter, coating them with some breadcrumbs and then baking until the crumbs are crisp. These avocados can be deep-fried too, if you prefer. This recipe does not need any beer to be used in making the batter.

WHAT IS SPECIAL ABOUT THIS TACO RECIPE?

Flavor. I can’t explain how finger-lickingly delicious this taco is, you must try it yourself. Baked Baja Avocados are healthy and have irresistible taste. You may use either corn or flour tortilla, but I must let you know that the fresh home-made yellow corn tortillas taste the best for this taco. The Chipotle Crema gives the right punch of flavor along with the fresh and crunchy slaw. Though the list of ingredients seems to be long, it is quite easy to prepare and filling too. Do give this recipe a try and let me know if you have pleased your taste buds.

NOTES:

1. Use fresh Hass Avocados that are ripe but still firm and green. This is extremely important – make or break criteria of the dish. The skin of Avocados must be on the greener side but slightly soft when touched. If it has ripened and is too soft, they will turn soggy and you will be disappointed with the flavor.
2. Panko crumbs are large than the regular breadcrumbs. I have not replacing it, but might work.
3. Typically, Baja Avocados are deep-fried. I prefer them baked as they are much healthier than deep-fried and guilt-free.
4. You can use store-bought yellow corn tortillas. I prefer the freshness the home-made tortillas yield. . I have used makki ka atta available in Indian stores to make these tortillas.
5. The Crema can be prepared 1-2 days ahead. If Chipotle Paste is not available, you could try making a paste by grinding Chipotle peppers. If Chipotle peppers too are not available , try blending the regular dry red peppers/chilis that are available.
6. I strongly recommend preparing the pickled slaw just before preparing the tacos to retain the crunchiness of cabbage, radish and onion.
7. When serving make sure the tortilla and the avocado fries are hot or at least warm.

You can try these Mexican Recipes:

Black Bean Taco with Avocado Cilantro & Lemon Dressing

Vegetable Fajita

Baked Baja Avocado Tacos with Chipotle Crema and Pickled Slaw

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Serves: 2 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

FOR CHIPOTLE CREMA:

Chipotle Paste - 1 tablespoon
Garlic Paste - 1 teaspoon
Dried Thyme, powdered - 1/4 teaspoon
Salt - to taste
Sugar - 1/2 teaspoon
Sour Cream - 4 tablespoons

 

FOR PICKLED SLAW:

Apple Cider Vinegar - 2 teaspoons
Honey - 1 teaspoon
Salt to taste   
Radish, thinly sliced - 1/2 cup
Red Onion. thinly slices - 1/2 cup
Cabbage. thinly sliced - 1/2 cup
Fresh Cilantro, chopped - 1/4 cup

 

FOR CORN TORTILLA:

Yellow Corn Flour - 1 cup (see notes)
Salt - to taste
Water - 1/2 cup to 3/4 cup

 

FOR BAKED BAJA AVOCADOS:

Avocados - 2 (read Notes below)
All Purpose Flour - 2/3 cup
Black Pepper powder - 1 teaspoon
Water - 1/4 cup (approximately)
Panko Bread Crumbs - 1 cup
Onion Powder - 1 teaspoon
Garlic Powder - 1 teaspoon
Red Chili Flakes - 2 teaspoons
Adobo Seasoning - 2 teaspoons
Salt to taste
Oil - 2 tablespoons

Instructions

PREPARING CHIPOTLE CREMA:

1. Take all the ingredients listed for Crema. Whisk thoroughly until well combined. Keep refrigerated until use.    

PREPARING PICKLED SLAW:

1. Mix Apple Cider Vinegar, salt and honey in a mixing bowl.
2. Add the sliced veggies and all the other ingredients listed for the slaw to the bowl. Mix until well combined. Set aside. 

PREPARING CORN TORTILLAS:

1. Bring water to a rolling boil.
2. Take corn flour and salt in a mixing bowl.
3. Pour 1/2 cup of water and mix well to form a soft dough. The dough must be soft but not stick to your palm. If it is too dry, add a little water, 1 teaspoon at a time. Cover the dough with a moist cloth and set aside for 15 minutes.
4. Gently mix the dough and divide it into 4 parts. Roll each part into a smooth ball.
5. Place a dough ball between 2 parchment paper sheets (you can use plastic sheet if you are more convenient) and press it into a disc of 2mm thickness using a tortilla press.
6. Remove one sheet, place the tortilla directly on a hot griddle (with the other parchment sheet on top). Let it cook for a few seconds and carefully remove the parchment sheet from the top.
7. Flip the side and cook it for a few seconds.
8. Place the tortilla on open flame and roast both sides until you see some tiny black spots.
9. Keep the prepared tortilla covered in a moist cloth.

PREPARING BAKED AVOCADOS:

1. Peel the avocado, halve them, pit them and slice each half vertically into 4 pieces. The avocados must be firm. 
2. In a bowl mix panko, onion powder, garlic powder, red chili flakes, adobo seasoning and salt to taste. Mix well and add oil. Mix until it is well combined. 
3. Preheat the oven to 400F.
4. In a wide bowl make a slurry by mixing the all-purpose flour, black pepper powder, salt and water. The consistency of this slurry must be neither too thick nor thin - when a slice of avocado is dipped in the slurry, it should form a thin coat on the slice. The exact quantity of water needed may vary by 1-2 teaspoons depending on the quality of the flour.
5. Dip each avocado slice in slurry and then in panko breadcrumb mixture. Ensure the breadcrumb mixture coats the entire slice. Repeat this for the remaining avocado slices.
6. Place the slices on a greased baking tray and bake for about 15 minutes or until the crumb coating turns golden in color.

:ASSEMBLING THE TACO:

1. Place a tortilla on a serving plate. If the tortilla is not hot, warm it up on a griddle.
2. Place generous amount of slaw along the diameter of the tortilla.
3. Arrange 4 hot baked avocado on top of the slaw.
4. Drizzle generous amount of chipotle crema on the avocado fries.
5. Serve immediately.