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:
- 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.
- Panko crumbs are large than the regular breadcrumbs. I have not replacing it, but might work.
- Typically, Baja Avocados are deep-fried. I prefer them baked as they are much healthier than deep-fried and guilt-free.
- 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.
- 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.
- I strongly recommend preparing the pickled slaw just before preparing the tacos to retain the crunchiness of cabbage, radish and onion.
- 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
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