Description
These Crispy Baja Fish Tacos are a quick and flavorful meal made with golden battered fish, fresh slaw, and a zesty avocado crema. Perfect for a weeknight dinner in just 30 minutes.
Ingredients
- 1 lb white fish fillets (cod or halibut), cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup cold sparkling water
- Vegetable oil, for frying
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- For Avocado Crema:
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 garlic clove
- Salt to taste
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, paprika, cayenne, salt, and pepper.
- Gradually whisk in cold sparkling water to form a smooth batter.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat until hot.
- Dip fish strips into the batter, allowing excess to drip off, then fry in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- In a blender, combine avocado, sour cream, lime juice, garlic, and salt. Blend until smooth to make avocado crema.
- Warm tortillas in a skillet or microwave.
- Assemble tacos by placing cabbage on tortillas, topping with crispy fish, avocado crema, and cilantro.
- Serve with lime wedges on the side.
Notes
- Use fresh white fish for the best texture and flavor.
- Adjust the spice level by varying the amount of cayenne pepper.
- Crema can be made ahead and stored in the fridge for up to 2 days.