Baja Fish Tacos Avocado Crema (Printable)
Golden battered fish with fresh slaw and creamy avocado sauce 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)
# How-To Steps:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to allow flavors to meld.
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 - Mix flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl. Gradually whisk in the sparkling water until smooth batter forms.
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 batter, allowing excess to drip off, and carefully place in 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 sparkling water batter creates the lightest, airiest crunch you've ever tasted
- That avocado crema is good enough to eat with a spoon (I would know)
- Everything comes together in under an hour but tastes like a restaurant treat
02 -
- Cold sparkling water in your batter is non-negotiable for that light, crispy texture
- Overcrowding the pan drops the oil temperature and makes soggy fish—work in batches
- Patting the fish completely dry before battering helps the coating actually stick
03 -
- Cut your fish into similar sized pieces so they all cook at the same rate
- Season your slaw a little more generously than you think you should
- Make double the crema and use the rest on everything from burgers to roasted veggies