Homemade Baja Fish Tacos (Print Version)

Golden battered fish in warm tortillas with fresh slaw and smooth avocado crema for authentic coastal flavor.

# Ingredient List:

→ For the Fish

01 - 1.1 pounds white fish fillets (cod or tilapia), cut into strips
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon 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 tablespoons 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 tablespoons 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 let flavors meld.
02 - Combine avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until completely 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 with paper towels. Dip each strip into batter, letting excess 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 Advice:

01 -
  • The sparkling water in the batter creates the lightest, crispiest coating you've ever tasted
  • That avocado crema is essentially liquid gold and will make you want to put it on everything
  • The fresh slaw cuts through the fried fish so you never feel weighed down
02 -
  • Keep your sparkling water ice cold because warm bubbles won't give you the same crispy results
  • Don't overcrowd the pan when frying or the oil temperature will drop and you'll end up with soggy fish
  • Pat the fish strips completely dry before battering or the coating won't stick properly
03 -
  • If the batter seems too thick, add more sparkling water one tablespoon at a time until it reaches the consistency of heavy cream
  • Buy extra avocados because once people taste that crema, they'll want seconds

Go Back