Baja Fish Tacos Avocado Crema (Printable)
Golden battered fish with crisp cabbage slaw and tangy 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)
# Directions:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to let flavors 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 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 extra cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The contrast between hot, crispy fish and cool, tangy slaw hits every craving at once
- That avocado crema works on literally everything—double the batch and thank me later
02 -
- Cold sparkling water is non-negotiable—warm water kills the bubbles and you lose that light, crispy texture
- Don't crowd the pan when frying, or your oil temperature drops and you end up with greasy, sad fish
03 -
- Pat your fish absolutely dry before battering—water creates steam and prevents that crispy crust from forming
- Make double the crema and use it the next day on burgers, roasted vegetables, or as a dip for chips