Description
Experience the warmth of the beach with these crispy Baja fish tacos, topped with creamy avocado crema for an unforgettable meal.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 8 small corn tortillas
- 2 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pat dry the fish fillets and season both sides with salt, pepper, chili powder, and cumin.
- In a shallow bowl, mix flour with the remaining chili powder, cumin, and a pinch of salt.
- Heat about half an inch of vegetable oil in a skillet over medium-high heat.
- Dredge each seasoned fillet in the flour mixture until well-coated.
- Fry until golden brown (approximately 3-4 minutes per side), then transfer to paper towels to drain excess oil.
- In a blender, combine avocados, lime juice, garlic powder, salt, and water until smooth.
- Warm tortillas briefly on an open flame or dry skillet.
- Assemble tacos by adding crispy fish and topping with avocado crema.
Notes
For extra crunch, consider double-dipping the fish in flour for a thicker coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 40mg
Keywords: fish tacos, crispy tacos, avocado crema, Mexican cuisine, comfort food