Get ready to transform your dinner routine with the ultimate seafood sensation that'll transport you straight to the sunny beaches of Baja California! These crispy, golden-fried fish tacos are not just a meal—they're a culinary adventure that combines crunchy texture, bold spices, and a creamy avocado tartar sauce that will make your taste buds dance. Whether you're a seafood lover or just looking to impress your dinner guests, these tacos are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon chili powder
- 1 avocado, mashed
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 8 corn tortillas
- Cabbage slaw for topping
- Salt and pepper to taste
Instructions
- Begin by preparing the fish. Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- In a shallow dish, combine the flour, cornmeal, chili powder, and a pinch of salt. Mix well to ensure the spices are evenly distributed.
- Heat a large skillet or frying pan over medium-high heat and add enough oil to cover the bottom of the pan (about 1/4 inch deep). Allow the oil to heat until it shimmers.
- While the oil is heating, prepare the avocado tartar sauce. In a medium bowl, combine the mashed avocado, mayonnaise, lemon juice, and a pinch of salt and pepper. Mix until smooth and well combined. Set aside.
- Once the oil is hot, take each fish fillet and dredge it in the flour mixture, coating both sides evenly. Shake off any excess flour mixture before placing the fillet in the hot oil.
- Fry the fish fillets in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spatula to transfer the cooked fish to a paper towel-lined plate to drain excess oil.
- While the fish is cooking, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or wrapping them in foil and placing them in a warm oven.
- To assemble the fish tacos, place a piece of fried fish on each warm tortilla. Top with a generous spoonful of the avocado tartar sauce and add a handful of cabbage slaw for crunch.
- Serve the fish tacos immediately with additional lime wedges on the side for squeezing over the top, if desired. Enjoy your delicious Baja-style fish tacos!
Tips
- Choose the right fish: Opt for firm white fish like cod, halibut, or tilapia that can withstand frying without falling apart.
- Oil temperature is crucial: Maintain a consistent oil temperature around 350-375°F for perfectly crispy fish. Use a thermometer if possible.
- Don't overcrowd the pan: Fry fish in batches to ensure each piece gets crispy and golden brown.
- Pat the fish dry before coating to help the flour mixture stick better and create a crunchier exterior.
- For extra flavor, add a pinch of cayenne or smoked paprika to your flour mixture.
- Warm tortillas just before serving to enhance their flavor and prevent cracking.
- Make the avocado tartar sauce ahead of time and let it sit in the refrigerator to allow flavors to meld.
- Serve immediately for the best texture and temperature combination.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 25g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 65mg
