Description

Crispy Baja Fish Tacos with Avocado Crema are a tantalizing dish that captures the essence of coastal cuisine. These tacos feature perfectly seasoned, crispy fish nestled in warm corn tortillas and topped with a creamy avocado sauce. Each bite is a delightful combination of textures and flavors, making them perfect for casual gatherings or a weeknight feast. Elevate your taco nights with this recipe that promises to impress family and friends alike!

Ingredients

Scale

1 lb white fish fillets (cod or tilapia)
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp cumin powder
2 tsp smoked paprika
Salt and pepper to taste
Vegetable oil for frying
1 ripe avocado
2 tbsp fresh lime juice
1/2 cup plain Greek yogurt
Corn tortillas

Instructions

Cut fish fillets into taco-sized pieces. In a bowl, mix flour, cornmeal, cumin, paprika, salt, and pepper.
Heat vegetable oil in a skillet to 350°F (175°C).
Coat each fish piece in the flour mixture, shaking off excess.
Fry fish for 3-4 minutes until golden brown and crispy. Drain on paper towels.
For the avocado crema, blend avocado, lime juice, Greek yogurt, garlic powder, salt, and pepper until smooth.
Warm tortillas in a skillet for about one minute per side. Fill with crispy fish and drizzle with avocado crema.

Nutrition

Serving Size: 2 tacos (approx. 200g)
Calories: 400
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg

Keywords: Use fresh ingredients for the best flavor. To keep fried fish crispy before serving, place on a wire rack instead of paper towels. Experiment with toppings like shredded cabbage or pickled onions for added texture and flavor.