Crispy Baja Fish Tacos Avocado (Print-Friendly Version)
Light, crispy fish, avocado crema, cabbage, and pico de gallo wrapped in warm tortillas for vibrant flavor.
# What You’ll Need to Make This:
→ For the Fish
01 -
680 g white fish fillets (cod, halibut, or mahi-mahi)
02 -
120 g all-purpose flour
03 -
120 g cornstarch
04 -
1 teaspoon baking powder
05 -
1 teaspoon fine sea salt
06 -
1 teaspoon garlic powder
07 -
1 teaspoon smoked paprika
08 -
240 ml cold Mexican lager or light beer
09 -
Vegetable oil, for deep frying
→ For the Avocado Crema
10 -
1 ripe avocado
11 -
120 g Greek yogurt or sour cream
12 -
1 tablespoon fresh lime juice
13 -
1 garlic clove, minced
14 -
15 g fresh cilantro, chopped
15 -
0.5 teaspoon fine sea salt
16 -
1 tablespoon olive oil
→ Toppings & Tortillas
17 -
140 g shredded cabbage (green or purple)
18 -
120 g pico de gallo
19 -
35 g cotija cheese, crumbled
20 -
8 small corn tortillas
21 -
Lime wedges, to serve
22 -
Diced tomatoes, optional
# How to Prepare:
01 -
In a food processor or blender, combine avocado, Greek yogurt or sour cream, lime juice, garlic, cilantro, salt, and olive oil. Blend until fully smooth and creamy. If necessary, add a tablespoon of water to achieve desired consistency. Transfer crema to a bowl, cover, and refrigerate until ready to use.
02 -
Slice the white fish into strips approximately 7–10 cm long. Pat dry thoroughly with paper towels to ensure optimal batter adhesion. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually pour in cold beer while whisking constantly, producing a smooth batter similar in thickness to pancake batter.
03 -
Heat 2.5 cm of vegetable oil in a large, heavy skillet over medium-high heat, maintaining an oil temperature around 175°C. Submerge each fish strip into the batter, allowing excess to drip off, then gently add to the hot oil. Fry in batches, turning occasionally, until each piece is deeply golden brown and crisp, about 3–4 minutes per side. Transfer cooked fish to a paper towel-lined plate to drain.
04 -
In a dry skillet set over medium heat, warm each corn tortilla for about 30 seconds per side until soft and slightly charred. Stack warmed tortillas and wrap in a clean kitchen towel to keep them pliable.
05 -
Layer a piece of crispy fried fish onto each warm tortilla. Drizzle generously with avocado crema. Top with shredded cabbage, pico de gallo, diced tomatoes if desired, and a sprinkling of cotija cheese. Serve immediately with lime wedges on the side.
# Extra Tips:
01 -
For best results, keep the batter cold and fry fish in small batches to maintain oil temperature and crispness.