Crispy Baja Fish Tacos with Avocado Crema (30-Minutes)
Baja fish tacos are a classic Mexican dish featuring crispy beer-battered white fish, fresh shredded cabbage, pico de gallo, and a creamy avocado crema, all wrapped in warm corn tortillas. The fish is coated in a light, crispy batter and fried, then topped with a zesty avocado-based sauce that enhances the flavors.These tacos are quick to prepare and make for a fresh, flavorful, and satisfying meal, perfect for taco nights or casual dinners.
Ingredients
For the Fish:
- 1 ½ lbs white fish cod, halibut, or mahi-mahi
- 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 or light beer
- Vegetable oil for frying
For the Avocado Crema:
- 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
- 1 tablespoon olive oil
For the Toppings & Tortillas:
- 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
Step 1: Prepare the Avocado Crema
- In a food processor or blender, combine the avocado, Greek yogurt (or sour cream), lime juice, garlic, cilantro, salt, and olive oil.
- Blend until smooth and creamy. If needed, add a tablespoon of water to adjust the consistency.
- Transfer to a bowl, cover, and refrigerate until ready to serve.
Step 2: Make the Crispy Fish
- Cut the fish into strips about 3-4 inches long. Pat them dry with a paper towel to help the batter stick.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika.
- Gradually add the cold beer, whisking continuously, until the batter is smooth and has a pancake batter consistency.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F).
- Dip each fish strip into the batter, allowing excess to drip off, then carefully place it into the hot oil.
- Fry for about 3-4 minutes per side or until golden brown and crispy.
- Transfer the cooked fish to a paper towel-lined plate to drain excess oil.
Step 3: Warm the Tortillas
- Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side until soft and slightly charred.
- Wrap the warmed tortillas in a clean kitchen towel to keep them pliable.
Step 4: Assemble the Tacos
- Place a piece of crispy fish onto each tortilla.
- Drizzle with avocado crema.
- Top with shredded cabbage, pico de gallo, and cotija cheese.
- Serve immediately with lime wedges for an extra burst of citrus.