Homemade Baja Fish Tacos Avocado Crema (Printable)
Crispy fried fish in warm tortillas with fresh slaw and creamy avocado sauce for a burst of coastal flavor.
# What You'll Need:
→ Fish
01 - 1.1 pounds white fish fillets such as cod or tilapia, cut into strips
02 - Oil for frying
→ Batter
03 - 1 cup all-purpose flour
04 - 1/2 cup cornstarch
05 - 1 tsp baking powder
06 - 1 tsp salt
07 - 1/2 tsp black pepper
08 - 1 tsp paprika
09 - 1 cup cold sparkling water
→ 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
→ 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 let flavors meld while preparing remaining components.
02 - Combine avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
03 - Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a mixing bowl. Gradually whisk in the sparkling water until a smooth batter forms without lumps.
04 - Pour oil into a deep skillet or pot to reach 2 inches depth. Heat over medium-high heat until temperature reaches 350°F.
05 - Pat fish strips thoroughly dry with paper towels. Dip each strip into batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches without overcrowding until golden brown and crispy, approximately 3-4 minutes per batch. Transfer to paper towels to drain.
06 - Place a portion of fried fish in each warmed tortilla. Top generously with slaw and drizzle with avocado crema. Garnish with additional cilantro if desired and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The contrast between hot, crispy fish and cool, tangy crema is absolutely worth the effort
- Restaurant-quality results that come together faster than you'd expect
02 -
- Don't overcrowd the pan—frying in batches keeps the oil temperature steady and your fish crispy instead of soggy
- The batter works best when the sparkling water is literally cold from the fridge
03 -
- Keep fried fish on a wire rack instead of paper towels if you want to maintain maximum crispiness
- Double the crema recipe—it keeps for three days and is incredible on everything from eggs to burgers