Baja Fish Tacos Avocado Crema (Printable)
Crispy fried fish in warm tortillas with fresh slaw and creamy avocado sauce for authentic coastal flavor.
# What You'll Need:
→ For the Fish
01 - 1.1 lbs 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 Make It:
01 - Combine shredded cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Toss thoroughly to mix and set aside to marinate.
02 - Place avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Adjust seasoning to taste.
03 - Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a mixing bowl. Gradually pour in cold sparkling water while whisking until batter reaches smooth consistency.
04 - Pour oil into a deep skillet or pot and heat over medium-high heat until it reaches 350°F.
05 - Pat fish strips completely dry with paper towels. Dip each strip into batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
06 - Place a portion of fried fish in each warmed tortilla. Top generously with slaw and drizzle with avocado crema. Garnish with additional cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The batter creates the lightest crunch you will ever experience without feeling heavy
- You can have restaurant quality tacos on your table in under an hour
02 -
- Crowding the pan drops the oil temperature fast and makes soggy fish, so fry in small batches
- Pat the fish completely dry before battering or the coating will slide right off in the oil
03 -
- Warm your tortillas directly over a gas flame for those lovely charred spots
- Keep the finished fish in a 200 degree oven while you fry the remaining batches