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

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Crispy Baja Fish Tacos with Avocado Crema are a delightful fusion of textures and flavors, bringing the vibrant essence of Mexican cuisine to your dinner table in just 30 minutes. These tacos feature golden, crispy fish fillets nestled in warm corn tortillas, topped with a creamy avocado sauce and fresh garnishes like shredded cabbage and pico de gallo. Perfect for busy weeknights or casual gatherings, this recipe is easily customizable to suit various tastes and dietary preferences. The combination of juicy fish, zesty crema, and crunchy toppings makes each bite a savory experience that everyone will love.

Ingredients

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  • 1 ½ lbs white fish (cod, halibut, or mahi-mahi)
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup cold beef broth
  • Vegetable oil for frying
  • 1 ripe avocado
  • ½ cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 garlic clove (minced)
  • ¼ cup fresh cilantro (chopped)
  • ½ teaspoon salt
  • 2 cups shredded cabbage (green or purple)
  • ½ cup pico de gallo
  • ¼ cup crumbled cotija cheese
  • 8 small corn tortillas
  • Lime wedges for serving
  • Diced tomatoes

Instructions

  1. Prepare the batter by mixing flour, cornstarch, baking powder, garlic powder, smoked paprika, and salt in a bowl. Gradually whisk in cold beef broth until smooth.
  2. Heat vegetable oil in a skillet over medium-high heat.
  3. Cut the fish into strips and dip into the batter. Fry for 3–4 minutes per side until golden brown.
  4. In another bowl, blend avocado, Greek yogurt (or sour cream), lime juice, minced garlic, cilantro, and salt for the crema.
  5. Warm corn tortillas and assemble tacos by adding shredded cabbage, crispy fish strips, pico de gallo, cotija cheese (optional), and avocado crema.
  6. Serve immediately with lime wedges and diced tomatoes.

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