Homemade Baja Fish Tacos (Printable version)
Golden fried fish with zesty slaw and smooth 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)
# Directions:
01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to allow flavors to 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 smooth batter forms.
04 - Heat oil in a deep skillet or pot over medium-high heat to 350°F.
05 - Pat fish strips dry. Dip each strip into batter, allowing excess to drip off, and carefully place in hot oil. Fry in batches until golden and crisp, about 3-4 minutes per batch. Drain on paper towels.
06 - Place fried fish in each tortilla. Top with slaw and drizzle generously with avocado crema. Garnish with cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The batter gets outrageously crisp thanks to sparkling water creating those perfect little air bubbles
- You can customize everything from the fish to the slaw crunch to make it your own
02 -
- Crowding the oil drops the temperature instantly and you'll end up with greasy fish, so fry in patient batches
- Let the fried fish rest for about 30 seconds on paper towels before assembling—this keeps the tortilla from getting soggy
03 -
- A candy thermometer takes the guesswork out of frying temperature
- Add a tablespoon of taco seasoning to the flour mixture for extra depth