Baja Fish Tacos Avocado Crema (Print Version)

Golden fried fish with crisp slaw and creamy avocado sauce in warm tortillas

# What You'll Need:

→ For the Fish

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→ For the Avocado Crema

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→ For the Slaw

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→ To Serve

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# Step-by-Step Guide:

01 - Toss shredded cabbage, sliced red onion, chopped cilantro, lime juice, and a pinch of salt in a mixing bowl. 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 completely smooth and creamy. Adjust seasoning to taste.
03 - Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl. Gradually whisk in the cold sparkling water until smooth batter forms. The consistency should coat the back of a spoon.
04 - Pour oil into a deep skillet or pot to reach 2-3 inches depth. Heat over medium-high heat until temperature reaches 350°F.
05 - Pat fish strips dry with paper towels. Dip each strip into batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain.
06 - Place fried fish portions in warm tortillas. Top with fresh slaw and generous drizzle of avocado crema. Garnish with additional cilantro and serve with lime wedges on the side.

# Expert Suggestions:

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  • The combination of hot crispy fish and cool creamy crema hits every perfect temperature contrast at once
  • That fresh slaw brings such a bright crunch that cuts right through the richness
  • These come together faster than you would think for something that feels this special and restaurant worthy
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  • Overcrowding the pan drops the oil temperature and makes the fish soggy so please fry in batches
  • Pat your fish strips completely dry before battering or the coating will slide right off in the oil
  • Let the fried fish rest for just a minute on paper towels so it stays crisp when you assemble
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  • If your batter seems too thick add another splash of sparkling water until it coats the back of a spoon
  • A cooling rack over a baking sheet keeps fried fish crispier than paper towels alone

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