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 large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. Gradually add cold beef broth until smooth.
- Heat vegetable oil in a frying pan over medium-high heat.
- Cut fish into strips, dip in batter, and fry until golden brown (3-4 minutes per side). Drain on paper towels.
- Blend avocado, Greek yogurt (or sour cream), lime juice, minced garlic, cilantro, and salt until creamy.
- Warm corn tortillas and fill with fried fish, shredded cabbage, pico de gallo, and drizzle with avocado crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (about 250g)
- Calories: 570
- Sugar: 3g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 80mg