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Crispy Baja Fish Tacos with Avocado Crema (30-Minute Meal)

These restaurant-quality fish tacos feature golden beer-battered cod, creamy avocado lime crema, and crunchy cabbage slaw – all ready in just 30 minutes! A healthier twist on the classic Baja street food that's crispy without deep-frying.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Baja California, Mexican
Servings 4 (2 tacos per person)
Calories 420 kcal

Equipment

  • Large cast iron skillet (or heavy-bottomed pan)
  • Candy thermometer (crucial for oil temp)
  • Blender (for smooth crema)
  • Tongs or fish spatula
  • Wire rack (for draining fish)

Ingredients
  

For the Fish:

  • 1 lb cod fillets (or halibut/mahi-mahi), cut into 1" strips
  • 1 cup all-purpose flour (or GF blend)
  • 1 tsp each: paprika, garlic powder, salt
  • 1 bottle (12 oz) Mexican lager beer (or club soda for GF)
  • Vegetable oil for frying

Avocado Crema:

  • 2 ripe avocados
  • ½ cup Greek yogurt (or sour cream)
  • 1 lime (juiced)
  • 1 garlic clove
  • ¼ cup cilantro

Slaw & Assembly:

  • 2 cups shredded red cabbage
  • ¼ cup thinly sliced red onion
  • 8 corn tortillas (or flour)
  • Lime wedges, hot sauce for serving

Instructions
 

Prep Fish:

  • Pat fish very dry with paper towels. Season with salt

Make Batter:

  • Whisk flour + spices. Gradually add beer until it resembles pancake batter. Let rest 5 mins.

Fry to Crispy Perfection:

  • Heat 1" oil to 375°F in skillet.
    Dip fish in batter, let excess drip off. Fry 2-3 mins per side until golden. Drain on rack.

Make Crema:

  • Blend avocados, yogurt, lime juice, garlic, and cilantro until smooth. Season with salt.

Assemble Tacos:

  • Char tortillas lightly over flame. Layer with slaw, fish, crema, and onions. Serve with lime!

Notes

 Crispiest Fish: Maintain 375°F oil temp – use that thermometer!
 Make Ahead: Slaw + crema can be prepped 1 day ahead. Fry fish fresh.
 Gluten-Free: Use GF flour + club soda.
 Air Fryer Option: Spray battered fish with oil, cook at 400°F for 8-10 mins.
 No Avocado? Substitute with cilantro-lime sour cream.
Pro Tip: For authentic flair, serve with pickled jalapeños and an ice-cold Mexican lager!
Keyword avocado crema recipe, beer battered fish tacos, gluten-free option, healthy fish tacos, quick weeknight dinner