Homemade Baja Fish Tacos Avocado Crema (Printable)
Crispy fried fish in warm tortillas topped with fresh slaw and creamy avocado sauce for authentic coastal Mexican flavors.
# 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 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.
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 cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The contrast between hot crispy fish and cool tangy slaw creates pure magic in every bite
- That avocado crema turns a simple dinner into something you would crave at a beachside restaurant
02 -
- The batter consistency should be like heavy cream not too thick or the fish will be doughy
- Pat the fish completely dry before battering or the coating will slide right off in the oil
03 -
- Line your plates with paper towels to catch any dripping oil and keep the tacos from getting soggy
- Squeeze fresh lime over the assembled tacos right before eating for a burst of bright acidity