Description
Simple recipe for crispy fish tacos topped with a creamy avocado sauce.
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 cup cold beer or club soda
- Vegetable oil for frying
- 12 small corn or flour tortillas
- 1 ripe avocado
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup water
- Shredded cabbage for topping
Instructions
- Mix flour, salt, pepper, and chili powder in a shallow dish.
- Pour in the cold beer or club soda and whisk until just combined; do not overmix.
- Heat about 1 inch of vegetable oil in a deep skillet to 375°F (190°C).
- Dip fish pieces into the batter, letting excess drip off.
- Carefully place battered fish into the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through.
- Remove fish and place on a wire rack or paper towels to drain.
- While fish cooks, prepare the crema: Combine avocado, sour cream, lime juice, and water in a blender or food processor. Blend until smooth. Add more water if needed to reach a drizzling consistency.
- Warm tortillas according to package directions.
- Assemble tacos: Place a piece of fried fish on each tortilla, top with shredded cabbage, and drizzle generously with avocado crema.
Notes
- For extra crispiness, chill the batter for 15 minutes before using.
- You can bake the fish at 400°F (200°C) for 15 minutes instead of frying.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 25
- Cholesterol: 60
Keywords: fish tacos, baja style, avocado crema, fried fish, Mexican food, easy dinner