Baja Fish Tacos with Avocado Crema
Crispy beer-battered fish tacos topped with fresh cabbage, pico de gallo, and creamy avocado sauce. A restaurant-quality Mexican dish ready in 25 minutes.
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 beer Mexican lager preferred
- 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
- Make the avocado crema: In a food processor, combine avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and olive oil. Blend until smooth. Transfer to bowl, cover, and refrigerate.
- Prepare the fish: Pat fish strips completely dry with paper towels. Cut into uniform 3-4 inch pieces.
- Make beer batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually add cold beer while whisking until smooth. Let rest 2-3 minutes.
- Heat oil: Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
- Fry fish: Dip each fish strip in batter, allowing excess to drip off. Carefully place in hot oil. Fry 3-4 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate.
- Warm tortillas: Heat tortillas in a dry skillet over medium heat for 30 seconds per side until soft and slightly charred.
- Assemble tacos: Place one piece of fish on each tortilla. Drizzle with avocado crema. Top with shredded cabbage, pico de gallo, and cotija cheese. Serve immediately with lime wedges.
Notes
Fish selection: Cod, halibut, or mahi-mahi work best for their firm texture and mild flavor.
Oil temperature: Maintain 350°F for crispiest results. Test with a small drop of batter - it should sizzle immediately.
Make-ahead tip: Avocado crema can be made up to 2 days ahead. Press plastic wrap directly on surface to prevent browning.
Storage: Leftover fried fish can be reheated in 375°F oven for 5-7 minutes to restore crispiness.
Substitutions: For gluten-free, use gluten-free flour blend. For dairy-free, substitute coconut cream for Greek yogurt.
Serving suggestion: Pair with Mexican rice, black beans, and margaritas for a complete meal.
Oil temperature: Maintain 350°F for crispiest results. Test with a small drop of batter - it should sizzle immediately.
Make-ahead tip: Avocado crema can be made up to 2 days ahead. Press plastic wrap directly on surface to prevent browning.
Storage: Leftover fried fish can be reheated in 375°F oven for 5-7 minutes to restore crispiness.
Substitutions: For gluten-free, use gluten-free flour blend. For dairy-free, substitute coconut cream for Greek yogurt.
Serving suggestion: Pair with Mexican rice, black beans, and margaritas for a complete meal.
