Homemade Baja Fish Tacos (Print)
Crispy fried fish, fresh slaw, and creamy avocado sauce in warm tortillas
# Ingredient List:
→ For the Fish
01 - 1.1 lbs white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 tsp baking powder
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1 tsp paprika
08 - 1 cup cold sparkling water
09 - Oil for frying
→ For the Avocado Crema
10 - 1 ripe avocado, peeled and pitted
11 - 1/2 cup sour cream
12 - 1/4 cup fresh cilantro leaves
13 - 2 tbsp lime juice
14 - 1 garlic clove
15 - Salt and pepper to taste
→ For the Slaw
16 - 2 cups finely shredded cabbage (green or red)
17 - 1/4 cup red onion, thinly sliced
18 - 1/4 cup fresh cilantro, chopped
19 - 2 tbsp lime juice
20 - Salt to taste
→ To Serve
21 - 8 small corn tortillas, warmed
22 - Lime wedges
23 - Extra cilantro (optional)
# How-To Steps:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to marinate while preparing other components.
02 - Combine avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. Adjust seasoning as needed.
03 - Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl. Gradually whisk in the sparkling water until smooth batter forms.
04 - Heat oil in a deep skillet or pot over medium-high heat until it reaches 350°F. The oil should be deep enough to submerge the fish strips.
05 - Pat fish strips dry with paper towels. Dip each strip into the batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes until golden and crisp. Drain on paper towels.
06 - Place fried fish in warm tortillas. Top generously with slaw and drizzle with avocado crema. Garnish with fresh cilantro and serve with lime wedges.
# Expert Suggestions:
01 -
- The sparkling water in the batter creates the most impossibly light, airy crunch youve ever experienced
- That avocado crema will become your new go-to sauce for everything from nachos to burgers
02 -
- Dry your fish strips thoroughly with paper towels before dipping in batter or the coating will slide right off
- Let the fried fish rest on a wire rack instead of paper towels to maintain that crucial crunch
03 -
- The sparkling water must be ice cold for the lightest, crispiest batter possible
- Serve with pickled jalapeños or hot sauce if you crave extra heat