Baja Fish Tacos Recipe

Prepare the batter

In a medium bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, and salt. Gradually add cold sparkling water or beer, whisking until a smooth batter forms. Set aside to rest for 10 minutes.

Heat the oil

In a large heavy-bottomed pot or deep skillet, heat oil to 350°F (175°C).

Fry the fish

Cut haddock fillets into 1-inch wide strips. Dip each piece into the batter, let excess drip off, and carefully lower into the hot oil. Fry 4–5 pieces at a time for 3–4 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

In a large bowl, combine shredded cabbage, julienned carrot, and sliced red onion. Drizzle with lime juice and olive oil. Season with salt and pepper. Toss well to combine and set aside to marinate.

In a blender or food processor, combine avocado, sour cream, lime juice, minced garlic, salt, and water. Blend until smooth and creamy. Add additional water if needed for desired consistency.

In a small bowl, combine diced tomatoes, chopped red onion, cilantro, jalapeño (if using), lime juice, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.

Warm the tortillas

Heat flour tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and warm in a 350°F oven for 5–10 minutes.

Assemble the tacos

Place a few pieces of crispy haddock onto each tortilla. Top with slaw, a dollop of avocado crema, and a spoonful of pico de gallo. Garnish with fresh cilantro and serve with lime wedges on the side.