Baja Fish Tacos

Ingredients:

4 white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional for spice)
Salt and black pepper to taste
1/2 cup cold water
1/2 cup cornmeal (for extra crunch, optional)
Vegetable oil for frying
8 small corn tortillas
1 cup shredded cabbage
1 avocado, sliced
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges
1/4 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon hot sauce (optional)
Directions:

In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cumin, cayenne pepper, salt, and black pepper.
Add the cold water to the dry ingredients and whisk until the batter is smooth. The consistency should be slightly thick but able to coat the fish.
Heat vegetable oil in a large skillet over medium heat.
Coat each fish fillet in the batter, then gently place it into the hot oil. Fry for about 3-4 minutes per side, or until the fish is golden brown and crispy.
While the fish is cooking, prepare the sauce by mixing sour cream (or Greek yogurt), mayonnaise, lime juice, and hot sauce (if using) in a small bowl. Set aside.
Warm the corn tortillas by heating them on a dry skillet or in the microwave for 20-30 seconds.
Assemble the tacos by placing a piece of crispy fish on each tortilla. Top with shredded cabbage, avocado slices, cilantro, and a drizzle of the creamy sauce.
Serve with lime wedges on the side for extra flavor.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings