Baja Fish Tacos Avocado Crema (Printable version)
Crispy fried fish in warm tortillas with fresh slaw and creamy avocado sauce for coastal flavors.
# What You'll Need:
→ For the Fish
01 - 1.1 pounds white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 tsp baking powder
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1 tsp paprika
08 - 1 cup cold sparkling water
09 - Oil for frying
→ For the Avocado Crema
10 - 1 ripe avocado, peeled and pitted
11 - 1/2 cup sour cream
12 - 1/4 cup fresh cilantro leaves
13 - 2 tbsp lime juice
14 - 1 garlic clove
15 - Salt and pepper to taste
→ For the Slaw
16 - 2 cups finely shredded cabbage (green or red)
17 - 1/4 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro, chopped
19 - 2 tbsp lime juice
20 - Salt to taste
→ To Serve
21 - 8 small corn tortillas, warmed
22 - Lime wedges
23 - Extra cilantro (optional)
# How to Prepare:
01 - In a bowl, toss cabbage, red onion, cilantro, lime juice, and a pinch of salt. Set aside to let flavors meld while preparing other components.
02 - Combine avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
03 - In a bowl, mix flour, cornstarch, baking powder, salt, pepper, and paprika. Gradually whisk in the sparkling water until you have a smooth batter with no lumps.
04 - Heat oil in a deep skillet or pot over medium-high heat to 350°F. The oil should be deep enough to submerge the fish strips completely.
05 - Pat fish strips dry with paper towels. Dip each strip into the batter, letting excess drip off, and carefully place in the hot oil. Fry in batches without overcrowding until golden and crisp, about 3-4 minutes per batch. Transfer to paper towels to drain.
06 - Place a portion of fried fish in each warm tortilla. Top with a generous amount of slaw and drizzle with avocado crema. Garnish with additional cilantro if desired and serve with lime wedges on the side.
# Expert advice:
01 -
- The combination of crispy fish and cool creamy sauce creates the perfect texture contrast
- Everything comes together in under an hour for a satisfying weeknight meal
02 -
- Overcrowding the pan drops the oil temperature and makes the fish absorb too much oil instead of crisping up
- Patting the fish completely dry before battering is crucial because moisture prevents the batter from adhering properly
03 -
- The slaw tastes even better if made an hour ahead and refrigerated
- Adding a splash of beer to the batter instead of all sparkling water gives extra flavor