Unbelievable Baja Fish Tacos with Avocado: Just 3 Steps

Okay, picture this: sunshine, a cold drink, and the *best* Baja Fish Tacos with Avocado Crema you’ve ever tasted. Seriously! We’re talking perfectly crispy fish, a dreamy, creamy avocado sauce, and all the crunchy, fresh toppings your heart desires. This isn’t just a recipe; it’s a little taste of paradise, right in your own kitchen. I’ve been making these Baja Fish Tacos with Avocado Crema for years, tweaking and perfecting until they’re just… *chef’s kiss*. Trust me; you’re gonna LOVE these!

Why You’ll Love These Baja Fish Tacos with Avocado Crema

Quick and Easy

Seriously, who has hours to spend on dinner? Not me! These Baja Fish Tacos with Avocado Crema are ready in under an hour. Boom! Weeknight win.

Incredibly Flavorful

Oh. My. Goodness. The crispy, golden fish plus that cool, creamy avocado sauce? It’s a flavor explosion in your mouth! You just HAVE to try it.

Customizable

Want it spicier? Add some cayenne! Not a cabbage fan? Use lettuce! These tacos are totally adaptable to whatever you’re craving. Make ’em *yours*!

Perfect for Any Occasion

Taco Tuesday? Check. Impressing your friends at a BBQ? Double-check! These Baja Fish Tacos with Avocado Crema are always a crowd-pleaser, no matter the occasion.

Ingredients for Baja Fish Tacos with Avocado Crema

Alright, let’s gather our supplies! Here’s everything you’ll need to whip up these amazing Baja Fish Tacos with Avocado Crema. Don’t skimp on the fresh stuff – it makes all the difference, trust me!

For the Fish Tacos

1 pound white fish fillets

Cod or mahi-mahi are my go-to, but any firm white fish will do! Make sure you cut ’em into 1-inch strips – it’s easier to fry ’em that way.

1 cup all-purpose flour

Yep, just plain ol’ all-purpose flour. Nothing fancy here!

1 teaspoon baking powder

This is what gives the batter a little lift. Don’t skip it!

1 teaspoon salt

Seasoning is KEY, folks!

1/2 teaspoon black pepper

Adds just a little zing!

1 cup cold beer

The secret ingredient! It makes the batter light and crispy. I usually use a light lager.

Oil, for frying

Vegetable or canola oil works great. You’ll need enough to come about an inch up the side of your pan.

12 corn tortillas

Corn is the way to go for authentic Baja vibes! Warm them up before serving – it makes a HUGE difference.

Shredded cabbage

Adds a nice crunch!

Pico de gallo

Store-bought is fine, but homemade is even better if you’re feeling ambitious!

For the Avocado Crema

2 ripe avocados

They should be soft, but not mushy! You want ’em perfectly ripe for that creamy texture.

1/2 cup sour cream

Adds a nice tang. You could use Greek yogurt if you’re feeling healthy!

1/4 cup chopped cilantro

Fresh cilantro is a MUST! Don’t even think about skipping it.

2 tablespoons lime juice

Freshly squeezed is always best!

1 clove minced garlic

Adds a little kick. You can use more if you’re a garlic lover like me!

Salt and pepper to taste

Don’t be shy! Season it up!

How to Make Baja Fish Tacos with Avocado Crema

Okay, now for the fun part! Let’s get cooking! I’ve broken it down into easy steps, so even if you’re a kitchen newbie, you can totally nail these Baja Fish Tacos with Avocado Crema. Ready? Let’s do this!

Preparing the Avocado Crema

Blend all ingredients in a food processor until smooth and creamy.

Seriously, just dump everything in there! Avocado, sour cream, cilantro, lime juice, garlic, salt, and pepper. Whizz it up until it’s perfectly smooth. If it’s too thick, add a tiny splash of water. My favorite part is tasting it to get the seasoning *just* right!

Season to taste with salt and pepper.

Don’t be shy! Give it a good pinch of salt and pepper, and then taste again. Is it missing something? Maybe a little more lime? Trust your gut!

Refrigerate until ready to use.

This lets the flavors meld together. Plus, cold Avocado Crema on warm tacos? YES, please!

Frying the Fish for Baja Fish Tacos

Prepare the batter by whisking together flour, baking powder, salt, pepper, and beer.

In a bowl, whisk together the flour, baking powder, salt, and pepper. Then, slowly pour in the beer while whisking. You want a smooth batter, like pancake batter. Don’t overmix it, or your fish won’t be as light and crispy!

Heat oil to 350°F (175°C) in a large skillet or deep fryer.

This is important! If the oil isn’t hot enough, your fish will be soggy. I like to use a thermometer to make sure I’m at the right temperature. Careful, it splatters!

Dip fish strips in batter and fry for 2-3 minutes per side, until golden brown.

Dip each fish strip in the batter, let the excess drip off, and carefully place it in the hot oil. Don’t overcrowd the pan, or the oil temperature will drop! Fry for 2-3 minutes per side, until they’re beautifully golden brown and cooked through.

Drain on paper towels.

This helps get rid of the extra oil so that your Baja Fish Tacos aren’t greasy. Nobody wants soggy tacos!

Assembling the Baja Fish Tacos

Warm tortillas.

You can warm them in a dry skillet, in the microwave, or even over an open flame (carefully!). Warm tortillas are softer and tastier. Trust me on this one!

Fill each tortilla with fried fish.

Pile that crispy fish into your warm tortillas! Don’t be shy – load ’em up!

Top with shredded cabbage, pico de gallo, and Avocado Crema.

Now, for the grand finale! Top with shredded cabbage for crunch, pico de gallo for freshness, and a generous dollop of that amazing Avocado Crema.

Serve immediately.

These Baja Fish Tacos with Avocado Crema are best enjoyed right away, while the fish is hot and crispy and the toppings are fresh. Enjoy!

Tips for the Best Baja Fish Tacos with Avocado Crema

Use Fresh Ingredients

Okay, this is HUGE. Seriously, the fresher your fish and avocados are, the better these Baja Fish Tacos with Avocado Crema will taste. Don’t skimp! You deserve the good stuff!

Don’t Overcrowd the Pan

Trust me on this one! If you try to fry too much fish at once, the oil temperature drops, and you end up with soggy, sad tacos. Fry in batches, my friend! Patience is key.

Keep the Oil Hot

A thermometer is your best friend here. Aim for 350°F (175°C). If the oil’s too cool, the fish soaks up oil. Too hot? Burnt tacos! No bueno.

Warm Your Tortillas

Don’t serve ’em cold! Warm tortillas are softer, more pliable, and just plain tastier. I like to char mine slightly over an open gas flame – yum!

Variations for Your Baja Fish Tacos with Avocado Crema

Okay, so you’ve nailed the basic recipe? Awesome! Now let’s get a little crazy and try some fun variations! These Baja Fish Tacos with Avocado Crema are seriously a blank canvas for your culinary creativity!

Spicy Baja Fish Tacos

Want some heat? Easy! Just add a pinch of cayenne pepper to the fish batter. Or, drizzle your finished tacos with your favorite spicy hot sauce. Sriracha? Cholula? Go wild!

Different Fish Options

Cod and mahi-mahi are my faves, but don’t be afraid to experiment! Halibut, snapper, or even tilapia would work great in these Baja Fish Tacos. Just make sure it’s a firm white fish!

Grilled Fish Tacos

Feeling virtuous? Skip the frying and grill your fish instead! Marinate the fish strips in lime juice, garlic, and a little olive oil, then grill ’em up until they’re flaky and delicious. Healthy *and* tasty!

Add Mango Salsa

Okay, this is a game-changer! The sweetness of the mango salsa is *amazing* with the crispy fish and creamy avocado sauce. Trust me on this one – you HAVE to try it!

Serving Suggestions for Baja Fish Tacos with Avocado Crema

Okay, so you’ve got your amazing Baja Fish Tacos with Avocado Crema ready to go… but what should you serve with them? Here are a few of my faves!

Mexican Rice and Beans

A classic combo! It’s the perfect, hearty side to balance out the lightness of the tacos.

Elote (Mexican Street Corn)

Oh. My. Goodness. Grilled corn slathered in mayo, cotija cheese, and chili powder? YES, please! It’s seriously addictive.

A Fresh Salad

If you’re feeling virtuous, a light and refreshing salad is a great option. Think mixed greens, tomatoes, cucumbers, and a zesty lime vinaigrette.

Lime Wedges

Don’t forget the lime! A squeeze of fresh lime juice really brightens up all the flavors in these Baja Fish Tacos with Avocado Crema. It’s a MUST!

Storing Leftover Baja Fish Tacos with Avocado Crema

So, you’ve made a batch of these amazing Baja Fish Tacos with Avocado Crema, and somehow, there are leftovers? Wow! Here’s how to keep ’em fresh for later!

Store fish and toppings separately.

This is key! If you leave the tacos assembled, they’ll get soggy. Nobody wants that!

Refrigerate fish for up to 2 days.

Pop the fried fish in an airtight container and stick it in the fridge. It’ll be good for up to two days. But let’s be real, they never last that long in my house!

Reheat fish in the oven or air fryer for crispness.

Microwaving = soggy fish. Yuck! Reheat the fish in a preheated oven or, even better, an air fryer. That’ll bring back that crispy goodness!

Avocado Crema is best when fresh, but can be stored in the fridge for 1 day.

Avocado Crema is at its prime when it’s freshly made, but you can store it in the fridge for a day. Just know it might brown a little. Still tastes great, though!

Baja Fish Tacos with Avocado Crema FAQs

Got questions about these amazing Baja Fish Tacos with Avocado Crema? I’ve got answers! Here are some of the most common questions I get asked, so you can make these tacos perfectly every time!

What type of fish is best for Baja Fish Tacos?

Alright, so my go-to is cod or mahi-mahi – they’re both firm and flaky, and they fry up beautifully. But honestly, any firm white fish will work! Just avoid anything too delicate that’ll fall apart in the batter.

Can I bake the fish instead of frying it for Baja Fish Tacos?

Yep, you totally can! If you’re looking for a healthier option, baking is the way to go. I’d recommend coating the fish in breadcrumbs or panko for extra crispiness. Just bake ’em at 400°F (200°C) until they’re cooked through – usually about 10-15 minutes, depending on the thickness.

How do I keep the fish crispy?

Okay, this is the million-dollar question! The two biggest secrets are: 1) Make sure your oil is HOT enough (350°F/175°C), and 2) Don’t overcrowd the pan! Fry in batches, and your fish will be perfectly golden and crispy every time.

Can I make the Avocado Crema ahead of time for my Baja Fish Tacos?

You can definitely make the Avocado Crema a few hours in advance! Just keep in mind that it’s best when it’s super fresh, so I wouldn’t make it more than a few hours before serving. And be sure to store it in the fridge to keep it nice and cold!

What if I don’t have beer?

No problem! If you don’t have beer on hand, you can totally use club soda or sparkling water instead. It’ll still give you that light and crispy batter that makes these Baja Fish Tacos so irresistible!

Estimated Nutritional Information for Baja Fish Tacos with Avocado Crema

Okay, just a heads up: these values are estimates! But roughly, you’re looking at around 450 calories, 25g fat, 20g protein, and 35g carbs per serving (two tacos). Enjoy!

Enjoy Your Baja Fish Tacos with Avocado Crema!

Alright, amigos! Go make these Baja Fish Tacos with Avocado Crema! And if you love ’em as much as I do, leave a comment and let me know what you think! Happy cooking!

Print