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Baja Fish Taco with Avocado Crema & Salsa 

Servings Number 4 people
Prep Time 00h 30
Cooking Time 00h 15

Baja Fish Tacos with Avocado Crema & Salsa

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Ingredients and Method


  • 1 lb cod fillets, cut into pieces
  • 1 cup all-purpose flour
  • 1 cup beer (such as lager or pale ale)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • For the Avocado Crema:
  • 1 ripe avocado
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • ¼ cup cilantro
  • Salt and pepper to taste
  • For the Tomato Salsa:
  • 1 cup, cherry tomatoes
  • ¼ red onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste


  1. Prepare the beer batter by whisking together the flour, beer, paprika, salt, and pepper in a bowl until smooth. Let the batter rest for about 15 minutes while you prepare the other ingredients.
  2. In a blender, add the avocado, sour cream, lime juice, cilantro, salt and pepper. Blend until smooth. Adjust seasoning to taste and set aside.
  3. For the tomato salsa, combine the diced tomatoes, chopped red onion, jalapeño pepper, cilantro, lime juice, salt, and pepper in a bowl. Mix well and adjust seasoning to taste.
  4. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
  5. Dip the cod strips into the beer batter, coating them evenly.
  6. Carefully place the battered cod strips into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
  7. Warm the tortillas in a dry skillet or microwave.
  8. To assemble the tacos Spread the avocado crema over the tortillas.
  9. Top with beer-battered cod, salsa and shredded cabbage.
  10. Drizzle some lime juice over the top and enjoy!
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