Ingredients
Scale
- 1 ½ lbs white fish (cod, halibut, or mahi-mahi)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup cold beef broth
- Vegetable oil for frying
- 1 ripe avocado
- ½ cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 garlic clove (minced)
- ¼ cup fresh cilantro (chopped)
- ½ teaspoon salt
- 2 cups shredded cabbage (green or purple)
- ½ cup pico de gallo
- ¼ cup crumbled cotija cheese
- 8 small corn tortillas
- Lime wedges for serving
- Diced tomatoes
Instructions
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually mix in cold beef broth until smooth.
- Heat vegetable oil in a skillet over medium-high heat.
- Cut the white fish into strips and coat each piece in the batter.
- Fry the battered fish strips in hot oil until golden brown on both sides (about 4-5 minutes per side). Drain on paper towels.
- In a blender, combine ripe avocado, Greek yogurt (or sour cream), lime juice, minced garlic, cilantro, and salt. Blend until smooth.
- Warm corn tortillas in a skillet. Assemble tacos with shredded cabbage, crispy fish strips, pico de gallo, avocado crema, and diced tomatoes.
- Serve immediately with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg