Baja Fish Tacos Avocado Crema (Printable Version)
Crispy battered fish with fresh slaw and creamy avocado sauce in warm tortillas
# 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 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon 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 tablespoons 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 tablespoons 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 - In a bowl, toss cabbage, red onion, cilantro, lime juice, and a pinch of salt. Set aside to marinate 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. Drain on paper towels.
06 - Place a portion of fried fish in each warm tortilla. Top with slaw and a generous drizzle of avocado crema. Garnish with extra cilantro and serve with lime wedges on the side.
# Expert Tips:
01 -
- The tempura style batter stays impossibly light and crispy thanks to sparkling water
- That avocado crema works on literally everything from tacos to burgers to eggs
- Fresh slaw cuts through the richness so every bite feels balanced and bright
02 -
- Cold sparkling water in your batter is non negotiable for that restaurant style crunch
- Crowding the pan drops the oil temperature and makes soggy fish, so fry in small batches
- Patting fish completely dry before battering prevents that dreaded slippery coating slide off
03 -
- Season your slaw at least fifteen minutes before serving to let the cabbage soften
- A splatter guard makes frying infinitely less messy and stressful
- Extra lime wedges on the table are not optional, they are essential