Description
A delicious and crispy Baja-style fish taco with a creamy avocado sauce, perfect for a flavorful meal.
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup beer (or water)
- Vegetable oil for frying
- 8 small corn tortillas
- 1 avocado, peeled and pitted
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon garlic powder
- 1/4 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- In another bowl, whisk together the beaten egg and beer (or water).
- Dip each fish fillet into the dry mixture, then into the egg mixture, and back into the dry mixture to coat evenly.
- Heat the vegetable oil in a deep pan or fryer over medium-high heat.
- Fry the coated fish fillets for about 3-4 minutes on each side until golden brown and crispy. Remove from the oil and drain on paper towels.
- In a blender, combine the avocado, sour cream, lime juice, cilantro, and garlic powder. Blend until smooth to create the avocado crema.
- Warm the tortillas on a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing pieces of fried fish onto the tortillas. Top with shredded cabbage, a drizzle of avocado crema, and fresh cilantro. Serve with lime wedges on the side.
Notes
- For extra flavor, you can add a dash of hot sauce to the avocado crema.
- If you don’t want to fry the fish, you can bake it at 400°F for 12-15 minutes until crispy.
- Feel free to adjust the spiciness of the seasoning by adding more or less cayenne pepper.