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Baja Fish Tacos With Avocado Crema – Bright, Crunchy, And Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Fish: 1.5 pounds firm white fish (cod, halibut, mahi-mahi, or tilapia), cut into 1-inch by 3-inch strips
  • For the batter: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1 cup cold beer (lager) or sparkling water
  • For frying: Neutral oil (canola, vegetable, or avocado oil), enough for 1/2–1 inch in a skillet
  • For the avocado crema: 1 ripe avocado, 1/2 cup sour cream or Greek yogurt, juice of 1–2 limes, 1 small garlic clove, 1/4 cup cilantro, 1–2 tablespoons water, salt
  • For the slaw: 3 cups shredded cabbage (green or a mix), 1/4 cup chopped cilantro, 1 small jalapeño (optional), 2 tablespoons lime juice, 1 tablespoon olive oil, salt
  • Tortillas: 12 small corn tortillas (or flour if you prefer)
  • Toppings (optional but great): Pickled red onions, extra lime wedges, hot sauce, radishes

Instructions
 

  • Prep the fish: Pat fish dry and cut into strips. Season lightly with salt and a pinch of chili powder. Keep chilled while you prep the rest.
  • Make the slaw: In a bowl, toss cabbage, cilantro, jalapeño (if using), lime juice, olive oil, and a pinch of salt. Taste and adjust acid and salt. Set aside to soften slightly.
  • Blend the avocado crema: Combine avocado, sour cream or yogurt, lime juice, garlic, cilantro, and a pinch of salt in a blender. Add water 1 tablespoon at a time until it’s smooth and spoonable. Taste for lime and salt.
  • Heat the oil: In a large, heavy skillet, heat 1/2–1 inch of oil to about 350–365°F (medium-high). If you don’t have a thermometer, a drip of batter should sizzle and float right away.
  • Mix the batter: Whisk flour, cornstarch, baking powder, salt, chili powder, paprika, and garlic powder. Whisk in cold beer or sparkling water until smooth and thick like pancake batter. Don’t overmix; a few small lumps are fine.
  • Batter the fish: Working in batches, dip fish strips into the batter, letting excess drip off. Place gently into hot oil.
  • Fry until golden: Cook 2–3 minutes per side, until deep golden and crisp. Transfer to a wire rack or paper towels. Sprinkle with a pinch of salt while hot.
  • Warm the tortillas: Heat tortillas in a dry skillet until pliable, or wrap in a damp towel and warm in the microwave. Keep them covered.
  • Assemble: Spread avocado crema on a warm tortilla, add a few pieces of crispy fish, top with slaw, and finish with pickled onions or a squeeze of lime. Serve right away.