Crispy Baja Fish Tacos with Avocado Crema (30-Minutes)

Why You’ll Love This Recipe

Crispy Baja Fish Tacos with Avocado Crema are a perfect combination of crunchy, creamy, tangy, and spicy. Featuring golden beer-battered white fish wrapped in warm tortillas and topped with a cool, zesty avocado crema, this quick and satisfying dish brings the flavor of coastal Baja California to your kitchen in just 30 minutes.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

white fish fillets (such as cod or halibut)all-purpose flourcornstarchbaking powdersaltpeppergarlic powdersmoked paprikabeer (light or Mexican-style)vegetable oil (for frying)corn or flour tortillasgreen cabbage (thinly sliced)red onion (sliced)jalapeño (optional)

for the avocado crema:

ripe avocadosour creamlime juicelime zestsaltfresh cilantrogarlic (optional)

directions

Pat the fish dry and cut into small strips or chunks.

In a bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, smoked paprika, and beer until smooth.

Heat vegetable oil in a deep skillet over medium-high heat.

Dip fish pieces into the batter and carefully fry until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Warm tortillas in a dry skillet or microwave.

To make the avocado crema, blend avocado, sour cream, lime juice and zest, salt, cilantro, and garlic until smooth.

Assemble tacos by layering sliced cabbage, crispy fish, and red onion in each tortilla. Drizzle with avocado crema and top with jalapeño if using.

Servings and timing

This recipe makes approximately 8 tacos (serves 4).
Preparation time: 10 minutes
Cooking time: 15 minutes
Assembling time: 5 minutes
Total time: 30 minutes

Variations

Use shrimp or tofu instead of fish for a pescatarian or vegetarian version.

Add a pineapple salsa for a sweet contrast.

Swap beer batter for a panko crust if you prefer oven-baking over frying.

Top with pickled onions or chipotle mayo for added zing.

Use Greek yogurt in place of sour cream for a lighter crema.

storage/reheating

Store leftover fish and crema separately in airtight containers in the refrigerator for up to 2 days.
Reheat fish in a 350°F (175°C) oven for 10 minutes to keep it crispy.
Do not freeze the avocado crema, as it may separate.

FAQs

What kind of fish is best for Baja fish tacos?

Firm white fish like cod, halibut, or mahi-mahi works best.

Can I make the batter without beer?

Yes, sparkling water is a good substitute to maintain crispiness.

Is the avocado crema spicy?

Not inherently, but you can add jalapeño or hot sauce to give it a kick.

How do I keep the fish crispy?

Fry in hot oil, drain well, and don’t stack the pieces before serving.

Can I use flour tortillas?

Yes, both flour and corn tortillas work—choose based on preference.

Is this recipe gluten-free?

Use gluten-free flour and corn tortillas to make it gluten-free.

Can I prepare this ahead of time?

The crema and toppings can be prepped ahead, but fry the fish just before serving.

How do I make this dairy-free?

Substitute dairy-free sour cream or yogurt in the crema.

What toppings go well with Baja tacos?

Shredded cabbage, lime wedges, pickled onions, salsa, and cilantro.

Can I bake the fish instead of frying?

Yes, coat in panko and bake at 425°F (220°C) for 12-15 minutes.

Conclusion

Crispy Baja Fish Tacos with Avocado Crema are a bold, fresh, and fast way to bring restaurant-quality flavor to your table. With crispy battered fish, a vibrant avocado sauce, and crisp toppings, they’re perfect for a weeknight meal or casual gathering. Once you try them, they’re sure to become a regular favorite.

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