Description
Enjoy the crispy texture of fried fish tacos topped with a creamy avocado sauce, perfect for summer gatherings or casual dinner nights.
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 8 small corn tortillas
- 2 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Pat dry the fish fillets and season both sides with salt, pepper, chili powder, and cumin.
- In a shallow bowl, mix flour with the remaining chili powder, cumin, and a pinch of salt.
- Heat about half an inch of vegetable oil in a skillet over medium-high heat.
- Dredge each seasoned fillet in the flour mixture until well-coated.
- Fry the fillets until golden brown (3-4 minutes per side). Transfer them to paper towels to drain excess oil.
- In a blender, combine avocados, lime juice, garlic powder, salt, and water until smooth.
- Warm tortillas briefly on an open flame or dry skillet.
- Assemble tacos by adding crispy fish and topping with avocado crema.
Notes
For extra crunch, consider mixing panko breadcrumbs with the flour for coating. Choose avocados that yield slightly when pressed for best results.