Description

Crispy Baja Fish Tacos with Avocado Crema is a delightful dish that combines the crunch of fried fish with the creaminess of avocado crema, all wrapped in warm corn tortillas. These tacos are bursting with flavor and are perfect for a quick and satisfying meal.

Ingredients

Scale

Fish:

1 lb white fish fillets (cod or tilapia)
Salt and pepper to taste
1 tsp chili powder
1 tsp cumin

Coating:

1 cup all-purpose flour
1 tsp chili powder
1 tsp cumin
Salt to taste

Other:

8 small corn tortillas
2 ripe avocados
2 tbsp fresh lime juice
Vegetable oil for frying

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Instructions

Season Fish: Pat dry the fish fillets and season both sides with salt, pepper, chili powder, and cumin.
Prepare Coating: In a shallow bowl, mix flour with remaining chili powder, cumin, and a pinch of salt.
Fry Fish: 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 until golden brown (3-4 minutes per side), then transfer to paper towels to drain excess oil.
Make Avocado Crema: In a blender, combine avocados, lime juice, garlic powder, salt, and water until smooth.
Assemble Tacos: Warm tortillas briefly on an open flame or dry skillet. Assemble tacos by adding crispy fish and topping with avocado crema.

Notes

You can customize the seasoning to your preference by adding more or less spice.
For a healthier alternative, you can bake the fish instead of frying it.

Nutrition

Serving Size: 1 taco
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 20g
Cholesterol: 40mg