Homemade Baja Fish Tacos Avocado Crema (Printer-Friendly)
Golden fried fish in warm tortillas with crisp cabbage slaw and tangy avocado cream sauce.
# 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 shredded cabbage, thinly sliced red onion, chopped cilantro, lime juice, and a pinch of salt. Mix thoroughly and set aside to let flavors meld while preparing other components.
02 - Combine peeled and pitted avocado, sour cream, fresh cilantro leaves, lime juice, garlic clove, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed, then refrigerate until serving.
03 - In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until well combined. Gradually whisk in the cold sparkling water until you achieve a smooth, lump-free batter consistency.
04 - Pour oil into a deep skillet or pot to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 350°F. Use a kitchen thermometer to ensure proper oil temperature for optimal frying results.
05 - Pat fish strips dry with paper towels to ensure batter adheres properly. Dip each strip into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry in batches without overcrowding the pan for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - Place a portion of crispy fried fish into each warmed tortilla. Top generously with the prepared slaw and drizzle with avocado crema. Garnish with additional fresh cilantro if desired and serve immediately with lime wedges on the side.
# Helpful Hints:
01 -
- The crispy fish stays impossibly light thanks to sparkling water in the batter
- That avocado crema is about to become your go to sauce for everything
02 -
- Cold sparkling water and cold fish are essential for that light batter texture
- Do not overcrowd the pan or the oil temperature will drop and you will get soggy fish
03 -
- Pat the fish completely dry before battering or the coating will slide right off
- Let the fried fish drain on a wire rack instead of paper towels for maximum crispness