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Ultimate Crispy Baja Fish Tacos with Avocado Cream

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Experience the symphony of flavors with these crispy Baja fish tacos complemented by zesty avocado cream.

Ingredients

Scale
  • 1 1/2 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)
  • 1 ripe avocado
  • 1/2 cup Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 garlic clove (minced)
  • 1/4 cup fresh cilantro (chopped)
  • 1/2 teaspoon salt (for avocado cream)
  • 1 tablespoon olive oil (for cabbage)
  • 2 cups shredded cabbage (green or purple)
  • 1/2 cup pico de gallo
  • 1/4 cup crumbled cotija cheese
  • 8 small corn tortillas
  • Lime wedges (for serving)

Instructions

  1. In a food processor, blend the avocado, Greek yogurt or sour cream, lime juice, garlic, cilantro, and salt until smooth. Refrigerate until ready to serve.
  2. Cut the fish into strips, and whisk together flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika in a large bowl. Gradually whisk in beer until smooth. Heat oil in a skillet over medium-high heat.
  3. Dip each fish strip into the batter and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.
  4. Warm tortillas in a skillet for about 30 seconds per side.
  5. Assemble tacos by placing fish, avocado crema, cabbage, pico de gallo, and cotija cheese on tortillas. Serve with lime wedges.

Notes

Ensure fish is well-patted dry before frying for optimal crispiness. Customize toppings as desired.

Nutrition

Find it online: https://us.recipesfood.org/crispy-baja-fish-tacos-with-avocado-cream/

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