Description
Crispy Baja Fish Tacos with creamy avocado crema, crunchy cabbage, and fresh pico de gallo. These quick, flavorful tacos bring coastal Mexican vibes to your kitchen in under 30 minutes—perfect for weeknights or entertaining.
Ingredients
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
Instructions
- Prepare the avocado crema: In a food processor, blend avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and olive oil until smooth. Chill until ready to use.
- Pat the fish dry with paper towels.
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually add cold sparkling water while whisking until smooth. Let the batter rest for 2–3 minutes.
- Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
- Dip each fish piece into the batter, allowing excess to drip off, then carefully fry for 3–4 minutes per side or until golden and crispy.
- Transfer fried fish to a paper towel-lined plate to drain.
- Warm tortillas in a dry skillet for about 30 seconds per side until soft and lightly charred.
- Assemble tacos: Place a piece of fish on each tortilla, drizzle with avocado crema, and top with shredded cabbage, pico de gallo, cotija cheese, and diced tomatoes.
- Serve immediately with lime wedges for squeezing over the top.
Notes
Use cod, halibut, or mahi-mahi for best texture and flavor.
Keep oil temperature consistent for crispy results.
For gluten-free tacos, use a gluten-free flour blend and corn tortillas.
Replace yogurt with coconut cream for a dairy-free crema.
Make a taco bar for easy serving at gatherings.
Nutrition
- Serving Size: 2 tacos
- Calories: 385
- Sugar: 3g
- Sodium: 640mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
