Crispy Baja Fish Tacos with Avocado Cream
These Baja-style fish tacos feature golden, crispy white fish tucked into warm tortillas, topped with crunchy slaw, and drizzled with creamy avocado sauce. Light yet indulgent, they bring together the perfect balance of textures and flavors — crispy, creamy, zesty, and fresh.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Fish
1 lb (450 g) firm white fish (cod, mahi-mahi, or halibut), cut into 3-inch strips
1 cup all-purpose flour
1 cup panko breadcrumbs (or regular breadcrumbs for finer texture)
2 large eggs, beaten
1 tsp paprika
½ tsp garlic powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
Neutral oil for frying (avocado or canola oil)
For the Avocado Cream
1 ripe avocado
½ cup Greek yogurt (or sour cream)
Juice of 1 lime
1 tbsp olive oil
1 clove garlic
2 tbsp fresh cilantro, chopped
Salt, to taste
For the Slaw
2 cups shredded cabbage (green, purple, or mixed)
½ cup carrots, julienned or shredded
2 tbsp lime juice
1 tbsp olive oil
1 tbsp fresh cilantro, chopped
Pinch of salt
For Serving
8 small corn or flour tortillas, warmed
Lime wedges, extra cilantro, and optional jalapeno slices
Instructions
1.Blend the avocado:
1. Blend avocado, Greek yogurt, lime juice, olive oil, garlic, cilantro, and salt in a blender/food processor until smooth.
2. Adjust seasoning to taste. Chill until ready to serve.
2. Prepare the Slaw
1. In a medium bowl, combine cabbage, carrots, lime juice, olive oil, cilantro, and salt.
2. Toss well and let sit 10 minutes for flavors to meld.
3. Bread & Fry the Fish
1. Set up dredging station:
Bowl 1: flour mixed with paprika, garlic powder, cumin, salt, and pepper
Bowl 2: beaten eggs
Bowl 3: panko breadcrumbs
2. Dredge each fish strip: flour → egg → panko.
3. Heat ½ inch of oil in a skillet over medium-high heat.
4. Fry fish in batches for 2–3 minutes per side until golden and crispy.
5. Transfer to a paper towel-lined plate.
4. Assemble the Tacos
1. Warm tortillas (over a flame, in a skillet, or wrapped in foil in the oven).
2. Add a bed of slaw, top with crispy fish, and drizzle with avocado cream.
3. Garnish with cilantro and a squeeze of lime.
Notes & Tips
Lighter Option: Bake fish at 425°F (220°C) for 15–18 minutes (flip halfway) instead of frying.
Extra Crunch: Add a sprinkle of toasted pepitas or crispy onions on top.
Tortilla Tip: Lightly charring tortillas over an open flame adds authentic flavor.
Fish Substitute: Works great with shrimp or chicken tenders if you prefer.
frequently asked questions FAQ
Q: Can I make the avocado cream ahead of time?
A: Yes! Store in an airtight container with plastic wrap pressed against the surface. Keeps for up to 24 hours without browning.
Q: What type of fish is best?
A: Firm white fish like cod, halibut, or mahi-mahi holds up best for frying. Avoid delicate fish that may fall apart.
Q: Can I make these gluten-free?
A: Yes! Use gluten-free breadcrumbs and corn tortillas.
Nutrition information
Calories: 420
Protein: 27g
Fat: 20g
Carbs: 32g
Fiber: 6g
Sodium: 540mg.