Crispy Baja Fish Tacos and Creamy Avocado Sauce

 

Crispy Baja Fish Tacos (and Avocado Sauce)

 

These crispy fried Baja Fish Tacos BETTER than any restaurant!!! They are cocooned in a warm corn tortilla garnished with crunchy cabbage, fresh pico de gallo, and creamy avocado sauce.  You will be obsessed with these fish tacos and they are easier than you think with a ONE STEP BATTER!   Makes about 15 tacos.

 

INGREDIENTS   Fish Tacos 1 1/2 lbs. halibut, mahi mahi or other firm white fish (I use Rockfish) 15 small corn tortillas Vegetable oil Fish Taco Batter 24 Ritz crackers, crushed (3/4 of a sleeve) 1 cup flour 1/2 cup panko breadcrumbs 1 1/2 teaspoons baking powder 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1 egg 1 1/2 cups sprite Garnish shredded cabbage Avocados salsa Pic de Gallo 4 Roma tomatoes diced 1/2 large white onion, diced 1 cup cilantro leaves, minced 1 tablespoon lime juice salt to taste   Creamy avocado Sauce 1 cup sour cream 2 avocados 1 cup mayonnaise 2 tablespoon lime juice 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon salt Hot sauce to taste

INSTRUCTIONS

 

Avocado Sauce

1. In a blender or food processor, blend the avocado Sauce ingredients until smooth and creamy and pour into  medium bowl, cover and refrigerate.

Pico de Gallo

1. Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.

Tortillas

1. PAN FRY: Heat a seasoned skillet over medium heat. Add tortilla and cook until it’s golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
2. Place warmed tortillas on a plate with a paper towel in between and cover with a towel. Repeat with the remaining tortillas.

Fish

1. Mix all the batter ingredients together in a large bowl.
2. Slice fish into strips approximately 3/4” wide x 4" long (they don't have to be exact - error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
3. Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
4. Working in batches, fry fish until golden, flipping halfway through. Place on paper towels.

Assemble

1. Add fish to tortillas (I use 2 strips per taco) and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and Avocado Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.