Homemade Baja Fish Tacos (Printer-friendly)
Crispy battered fish with fresh slaw and creamy avocado sauce in warm corn tortillas
# What You'll 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)
# How To Make It:
01 - In a bowl, toss cabbage, red onion, cilantro, lime juice, and a pinch of salt. 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 smooth and creamy. Taste and adjust seasoning as needed.
03 - In a bowl, mix flour, cornstarch, baking powder, salt, pepper, and paprika. Gradually whisk in the sparkling water until you have a smooth batter with no lumps.
04 - Pour oil into a deep skillet or pot to a depth of 2 inches. Heat over medium-high heat until it reaches 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 for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - Place a portion of fried fish in each warm tortilla. Top with slaw and a generous drizzle of avocado crema. Garnish with fresh cilantro and serve with lime wedges on the side.
# Expert Hints:
01 -
- The batter gets impossibly light and bubbly thanks to the sparkling water trick
- That avocado crema keeps everything balanced so nothing feels too heavy
02 -
- Cold sparkling water is nonnegotiable for the lightest batter, so do not swap for still water
- Overcrowding the pan drops the oil temperature and makes the fish soggy instead of crispy
03 -
- The batter consistency should be like heavy cream, thick enough to coat but thin enough to drip off
- Let fried fish rest on a cooling rack instead of paper towels to maintain that crunch