Baja Fish Tacos Avocado Crema (Print Version)
Golden crispy fish with fresh slaw and creamy avocado sauce in warm corn tortillas
# What You 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 Prepare:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. 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 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 cold sparkling water until you achieve a smooth, lump-free batter.
04 - Pour oil into a deep skillet or pot to reach 2-3 inches depth. Heat over medium-high heat until oil reaches 350°F.
05 - Pat fish strips thoroughly dry with paper towels. Dip each strip into the batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches without overcrowding until golden and crispy, 3-4 minutes per batch. Transfer to paper towels to drain.
06 - Place a portion of fried fish in each warm tortilla. Top generously with slaw and drizzle with avocado crema. Garnish with additional cilantro and serve immediately with lime wedges.
# Expert Advice:
01 -
- The sparkling water batter creates the lightest, crispiest coating youve ever tasted
- Everything comes together in under an hour but tastes like you spent all day on it
02 -
- Keep your sparkling water ice cold until the moment you mix it into the batter, temperature matters for maximum bubbles
- Don't overcrowd the pan or your oil temperature will drop and you'll end up with soggy fish, nobody wants that
03 -
- Pat your fish strips completely dry before battering, any moisture will make the coating slide right off
- Let the fried fish rest on a wire rack instead of paper towels for maximum crunch retention