Baja Fish Tacos Avocado Crema (Printable)

Crispy fried fish with fresh slaw and avocado crema in warm tortillas

# 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)

# Directions:

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.
04 - Heat oil in a deep skillet or pot over medium-high heat to 350°F.
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 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 additional cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • The crispy exterior gives way to impossibly tender fish inside, creating that perfect crunch to soft ratio that makes tacos irresistible
  • That avocado crema is essentially liquid gold and you will want to put it on everything afterwards
  • The fresh slaw cuts through the fried richness so you never feel weighed down
02 -
  • Do not overcrowd the pan when frying, it drops the oil temperature and you will end up with sad, soggy fish instead of crispy perfection
  • The crema can be made ahead and stored in the fridge, but give it a good stir and maybe a splash of water before using
  • Keeping the fish strips relatively similar in size ensures everything cooks evenly, nobody wants some pieces burnt while others are underdone
03 -
  • Pat the fish completely dry before battering, any excess moisture will prevent the batter from sticking properly
  • If your crema seems too thick, add water one tablespoon at a time until it reaches drizzling consistency

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