Homemade Baja Fish Tacos (Printable)

Golden battered fish with crunchy cabbage slaw and silky avocado sauce in warm corn tortillas

# What You 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:

01 - Toss cabbage, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Set aside to let flavors meld 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. Taste and adjust seasoning as desired.
03 - Whisk together flour, cornstarch, baking powder, salt, pepper, and paprika in a bowl. Gradually whisk in the cold sparkling water until a smooth, lump-free batter forms.
04 - Pour oil into a deep skillet or pot to reach 2-3 inches depth. Heat over medium-high heat until oil reaches 350°F. Maintain temperature throughout frying.
05 - Pat fish strips thoroughly dry with paper towels. Dip each strip into batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches without overcrowding until golden brown and crispy, 3-4 minutes per batch. Transfer to paper towels to drain.
06 - Place portions of fried fish in each warmed tortilla. Top generously with slaw and drizzle with avocado crema. Garnish with additional cilantro if desired and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The sparkling water in the batter creates the lightest, crunchiest coating youve ever had—restaurant quality without the deep fryer
  • Everything comes together in under an hour, but the flavors taste like youve been working on them all day
  • The avocado crema is one of those sauces youll want to put on everything afterwards
02 -
  • The batter should be used immediately after mixing—do not let it sit or the bubbles will deflate and you will lose that signature lightness
  • Do not overcrowd the pan when frying, which will lower the oil temperature and result in soggy, greasy fish
  • The crema can be made up to 2 hours in advance, but press plastic wrap directly onto the surface to prevent browning
03 -
  • Set up your frying station with paper towels and a wire rack ready before you turn on the oil
  • Keep the fried fish in a 200°F oven while you finish the batches so everything stays hot
  • Have your tortillas warming while you fry, so everything comes together at the same temperature

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