Homemade Baja Fish Tacos (Printable)
Golden battered fish in warm tortillas with crisp slaw and rich avocado crema
# What you need:
→ 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)
# Directions:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to let flavors meld.
02 - Combine avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
03 - Mix flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl. Gradually whisk in the sparkling water until you have a smooth batter.
04 - Heat oil in a deep skillet or pot over medium-high heat to 350°F.
05 - Pat fish strips dry with paper towels. Dip each strip into the batter, letting excess drip off, and carefully place in the hot oil. Fry in batches until golden and crisp, about 3-4 minutes per batch. Drain on paper towels.
06 - Place a portion of fried fish in each tortilla. Top with slaw and a generous drizzle of avocado crema. Garnish with cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The crispy fish against cool crema creates that perfect textural contrast that makes street food so addictive
- Everything comes together in under an hour but tastes like you spent all day planning it
02 -
- Cold sparkling water loses its fizz quickly, so keep it chilled until the exact moment you need it
- Overcrowding the pan drops the oil temperature dramatically, making the fish soggy instead of crisp
03 -
- Pat the fish extremely dry before battering or the coating will slide right off
- Line your cooling rack with paper towels but do not stack the fish or it loses crunch