1 tablespoon smoky chipotle Tabasco, plus extra to serve
1 cup (150g) plain flour
1 teaspoon mixed dried herbs
½ teaspoon cayenne pepper
½ teaspoon garlic salt
½ teaspoon sweet paprika
½ teaspoon celery salt
½ teaspoon onion powder
vegetable oil, for deep-frying
120 grams baby kale leaves
1 teaspoon olive oil
1 cup (80g) finely shredded red cabbage
1 carrot (120g), julienned
4 corn tortillas, warmed
coriander sprigs, to serve
1 large avocado (320g)
½ cup (125g) sour cream
2 tablespoons lime juice
600 grams firm tofu, patted dry, cut into 3cm pieces OR
600 grams chicken thigh fillets, cut into 3cm pieces OR
600 grams flathead fillets, cut into 3cm pieces
Combine 1 cup of the buttermilk and the Tabasco in a large resealable bag. Add your choice of protein; seal bag and shake until well coated. Refrigerate protein in bag for 2 hours.
To make avocado cream, blend or process avocado, sour cream and lime juice until well combined and smooth; season to taste.
Drain protein from marinade; reserve marinade in a medium bowl. Add remaining buttermilk and the eggs to reserved marinade; whisk to combine. Combine flour, herbs, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl.
Fill a large saucepan or deep fryer one-third with vegetable oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds). Working in batches, dust protein pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess. Deep-fry chosen protein, in batches, for 6 minutes or until golden, cooked through and crisp. Drain on paper towel.
Rub kale leaves with a pinch salt and olive oil. Divide cabbage, carrot, kale and chosen protein among tortillas. Top with coriander; serve with avocado cream.