Name: Homemade Baja Fish Tacos with Avocado Crema
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: For the Quick-Pickled Red Onions:; 1 medium red onion, thinly sliced; 1/2 cup white vinegar; 1/2 cup water; 1 tsp sugar; 1/2 tsp salt; For the Avocado Crema:; 2 ripe avocados, pitted and scooped; 1/2 cup sour cream or Greek yogurt; 2 tbsp fresh lime juice; 1 clove garlic, minced; 1/4 cup fresh cilantro, chopped; 1/2 tsp salt (or to taste); For the Fish:; 1.5 lbs firm white fish fillets (cod, tilapia, mahi-mahi), cut into 1-inch strips; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp baking powder; 1 tsp salt; 1/2 tsp paprika (optional); 12 oz cold light beer (or sparkling water); 4-6 cups vegetable oil (or other neutral oil) for frying; For Assembly:; 8-10 small corn or flour tortillas; 2 cups shredded green or red cabbage; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Description

Master Homemade Baja Fish Tacos with Avocado Crema with this step-by-step guide. Easy to make and packed with the best flavors!

Ingredients

For the Quick-Pickled Red Onions:
1 medium red onion, thinly sliced
1/2 cup white vinegar
1/2 cup water
1 tsp sugar
1/2 tsp salt
For the Avocado Crema:
2 ripe avocados, pitted and scooped
1/2 cup sour cream or Greek yogurt
2 tbsp fresh lime juice
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tsp salt (or to taste)
For the Fish:
1.5 lbs firm white fish fillets (cod, tilapia, mahi-mahi), cut into 1-inch strips
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp paprika (optional)
12 oz cold light beer (or sparkling water)
4–6 cups vegetable oil (or other neutral oil) for frying
For Assembly:
8–10 small corn or flour tortillas
2 cups shredded green or red cabbage
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Instructions

1. Prepare Quick-Pickled Onions: Thinly slice the red onion. In a small heatproof bowl, combine vinegar, water, sugar, and salt. Heat gently until dissolved. Pour over onions and let sit for at least 15-20 minutes.
2. Make Avocado Crema: In a food processor or blender, combine avocados, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth. Adjust consistency with a splash of water if needed. Set aside.
3. Prepare Fish: Pat fish fillets thoroughly dry with paper towels. Cut into 1-inch wide strips.
4. Make Batter: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and paprika (if using). Gradually whisk in cold beer until a smooth, pancake-like batter forms.
5. Fry Fish: Heat 2-3 inches of oil in a heavy-bottomed pot to 350-375°F (175-190°C). Dip fish strips into batter, letting excess drip off. Carefully lower into hot oil, frying in batches for 3-5 minutes until golden brown and cooked through. Transfer to a wire rack to drain and season with salt immediately.
6. Assemble Tacos: Warm tortillas. Layer with shredded cabbage, 2-3 pieces of fried fish, a generous drizzle of avocado crema, and a spoonful of quick-pickled red onions. Garnish with fresh cilantro and serve with lime wedges.

Prep Time: 25 mins
Cook Time: 20 mins