Crispy Baja Fish Tacos with Avocado Crema
Crispy, golden fish fillets served on warm corn tortillas with a creamy, zesty avocado sauce. A perfect 30-minute meal! #HealthyTacos #BajaFishTacos #30MinuteMeals #EasySeafood
Equipment
- Blender
- Skillet
Ingredients
Fish & Batter
- 1.5 lbs white fish (cod, halibut, or mahi-mahi) sliced into strips
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup cold light beer (or sparkling water)
Avocado Crema
- 1 ripe avocado
- 0.5 cup low-fat Greek yogurt
- 1 tbsp lime juice
- 1 clove garlic minced
- 0.25 cup fresh cilantro chopped
- 0.5 tsp salt
- 1 tbsp olive oil
Toppings
- 2 cups shredded cabbage
- 0.5 cup pico de gallo
- 0.25 cup cotija cheese crumbled
- 8 corn tortillas
Instructions
- Whip up the light avocado crema by blending the avocado, high-protein Greek yogurt, lime juice, minced garlic, fresh cilantro, salt, and olive oil in a blender until perfectly smooth. Chill in the fridge until you are ready to assemble.
- Slice your fresh fish into strips and pat them dry. In a medium bowl, whisk together the flour, cornstarch, baking powder, and savory spices. Gently whisk in the cold light beer until a smooth, airy batter forms.
- Heat a thin layer of oil in a skillet. Dip each fish strip into the batter, let any excess drip off, and cook for 3 to 4 minutes on each side until light, crispy, and golden. Transfer to paper towels to drain.
- Warm your corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.
- Build your delicious tacos by placing a crispy fish strip on each warm tortilla. Drizzle generously with the creamy avocado sauce, and top with crunchy cabbage, vibrant pico de gallo, and a sprinkle of cotija cheese. Serve immediately with fresh lime wedges!
Notes
Nutritional Information per serving: Calories: 450 kcal, Total Carbs: 42g, Net Carbs: 37g, Fats: 16g, Protein: 32g.
