Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and bursting with vibrant flavors. The batter creates an ultra-crispy coating that contrasts perfectly with the creamy avocado crema. I can customize the toppings to suit my mood, and it feels like a restaurant-style dish without any fuss. Whether I’m cooking for family or friends, these tacos always impress with their texture and freshness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Fish:
1½ lbs white fish (cod, halibut, or mahi-mahi), cut into 3–4 inch strips
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup cold sparkling water
Vegetable oil for frying

For the Avocado Crema:
1 large ripe avocado
½ cup Greek yogurt or sour cream
1 tablespoon fresh lime juice
1 garlic clove, minced
¼ cup fresh cilantro, chopped
½ teaspoon salt
1 tablespoon olive oil

For Assembly:
8 small corn tortillas
2 cups shredded cabbage (green or purple)
½ cup pico de gallo
¼ cup cotija cheese, crumbled
Lime wedges for serving
Diced tomatoes for garnish

Directions

I start by making the avocado crema. In a food processor, I combine the avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and olive oil. I blend until the mixture is smooth and creamy, then transfer it to a bowl, cover, and refrigerate while I prepare the fish.

For the fish, I pat each strip completely dry with paper towels to ensure the batter sticks well. Then I whisk together the flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika in a large bowl. Gradually, I pour in the cold sparkling water while whisking until the batter is smooth. I let it rest for 2–3 minutes to develop the perfect texture.

Next, I heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. To check, I drop a bit of batter into the oil—it should sizzle immediately. I dip each piece of fish into the batter, letting the excess drip off, and then carefully place it into the hot oil. I fry each side for 3–4 minutes, or until the fish is golden and crispy. Once cooked, I transfer the pieces to a paper towel-lined plate to drain.

While the fish rests, I warm the tortillas in a dry skillet for about 30 seconds per side, just until soft and lightly charred.

To assemble, I place one piece of fish on each tortilla, drizzle it with avocado crema, then top it with shredded cabbage, pico de gallo, cotija cheese, and a few diced tomatoes. I serve them right away with lime wedges for squeezing over the top.

Servings and Timing

This recipe makes about 4 servings (8 tacos total). Prep time takes around 10 minutes, and cook time is about 15 minutes, for a total of 25 minutes. Each serving is approximately 385 calories.

Variations

I sometimes add a pinch of cayenne or chipotle powder to the batter for a little extra heat. For a gluten-free version, I use a gluten-free flour blend instead of regular flour. When I want a dairy-free version, I replace the Greek yogurt in the crema with coconut cream. I also like to switch up the toppings—mango salsa or pickled onions add a fun twist.

Storage/Reheating

I store any leftover fish in an airtight container in the refrigerator for up to 2 days. To reheat, I place the pieces on a baking sheet and warm them in a 375°F oven for 5–7 minutes to restore crispiness. I keep the avocado crema refrigerated in a covered bowl for up to 2 days, pressing plastic wrap directly against the surface to prevent browning. The tacos are best assembled fresh, right before serving.

FAQs

What type of fish works best for Baja tacos?

I prefer cod, halibut, or mahi-mahi because they’re firm, mild, and hold up well when fried.

Can I make the avocado crema ahead of time?

Yes, I make it up to 2 days ahead and store it tightly covered with plastic wrap pressed against the surface to keep it green.

How do I keep the fish crispy?

I always fry in batches without overcrowding the pan and keep the oil at a steady 350°F. Draining on paper towels helps too.

Can I bake or air fry the fish instead of frying?

Yes, I can bake the battered fish at 425°F for about 15–18 minutes or air fry at 400°F for 10–12 minutes until golden and crisp.

What can I use instead of flour tortillas?

Corn tortillas are traditional, but I sometimes use lettuce wraps or low-carb tortillas for a lighter option.

How can I make these tacos spicier?

I add diced jalapeños to the pico de gallo or blend a little hot sauce into the avocado crema for extra kick.

What toppings go well with Baja fish tacos?

I love classic cabbage, pico de gallo, and cotija cheese, but I also like adding sliced radishes, pickled onions, or a drizzle of chipotle mayo.

Can I make the batter ahead of time?

It’s best made fresh, but I can whisk the dry ingredients together in advance and add the liquid just before frying.

How can I serve these for a crowd?

I set up a taco bar with warmed tortillas, fried fish, avocado crema, and toppings so everyone can assemble their own.

How do I prevent the tortillas from breaking?

I warm them just before assembling and keep them wrapped in a clean towel to stay soft and pliable.

Conclusion

I love how these Baja Fish Tacos with Avocado Crema bring a burst of coastal flavor to my table in just 25 minutes. The crispy battered fish, tangy crema, and fresh toppings make each bite irresistible. They’re simple enough for a weeknight but impressive enough for guests—every time I make them, they remind me of sunny beachside meals and vibrant Mexican flavors.