Baja Fish Taco with Avocado Crema & Salsa
Prep Time : 00h 30
Cooking Time : 00h 15
Servings Number : 4 people
Baja Fish Tacos with Avocado Crema & Salsa
Ingredients
- 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
Method
- 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.
- In a blender, add the avocado, sour cream, lime juice, cilantro, salt and pepper. Blend until smooth. Adjust seasoning to taste and set aside.
- 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.
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Dip the cod strips into the beer batter, coating them evenly.
- 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.
- Warm the tortillas in a dry skillet or microwave.
- To assemble the tacos Spread the avocado crema over the tortillas.
- Top with beer-battered cod, salsa and shredded cabbage.
- Drizzle some lime juice over the top and enjoy!