Homemade Baja Fish Tacos Avocado Crema (Printable)

Golden fried fish with tangy slaw and creamy avocado sauce in warm corn tortillas

# What goes in:

→ 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 let flavors meld 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. Transfer to a paper towel-lined plate to drain.
06 - Place a portion of fried fish in each warmed tortilla. Top with a generous amount of slaw and drizzle with avocado crema. Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The avocado crema is so good youll want to put it on everything
  • That crunch when you bite through the crispy fish is pure happiness
  • Theyre impressive enough for guests but easy enough for Tuesday dinner
02 -
  • The sparkling water in the batter needs to be ice cold for the best crunch
  • Do not overcrowd the pan or your oil temperature will drop and the fish will get soggy
  • Pat the fish completely dry before battering or the coating will slide right off
03 -
  • Line your plate with paper towels before frying so you are ready to drain the fish immediately
  • The crema keeps in the fridge for a couple days and is amazing on burgers or roasted vegetables

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