Description
These crispy Baja fish tacos feature a delightful combination of crunchy white fish, creamy avocado, and fresh tortillas, perfect for any beach picnic or barbecue.
Ingredients
- 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.
- Mix flour with remaining chili powder, cumin, and a pinch of salt in a shallow bowl.
- 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 the fillets until golden brown (3-4 minutes per side). Transfer them to paper towels to drain excess oil.
- Combine avocados, lime juice, garlic powder, salt, and water in a blender 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 a healthier version, consider baking the fish instead of frying it. Add different herbs or spices to the avocado cream for variations.
