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Crunchy Fish Tacos with Avocado Lime Sauce

Crunchy Fish Tacos with Avocado Lime Sauce

  • Author: URBAN BAKES
  • Total Time: 1 hour 20 minutes
  • Yield: 6 to 8 crunch fish tacos 1x


Easy Prep Tacos with bountiful colors from the Marinated Onions, Pico de Gallo and Avocado Lime Sauce. All while delivering impeccable freshness and a new dimension of flavor to the Crunchy Beer-Battered Fish. 




  • 1/2 cup sour cream
  • 1/2 medium ripe avocado, chopped
  • 1 1/2 tablespoons lime juice
  • 1/4 to 1/2 teaspoon chili powder
  • 1/4 teaspoon salt or to taste


  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1/2 cup red onion, thinly sliced


  • 4 plum tomatoes, diced
  • 1/2 red or white onion, diced
  • 3 tablespoons fresh cilantro, finely chopped
  • 1/2 jalapeno pepper, seeded and minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 cup cold beer
  • 1/3 cup cold soda water
  • 3 cups vegetable oil
  • 1 pound skinless whitefish fillets (cod, halibut or haddock), cut into 2 to 3 oz. strips


  • 6 to 8 corn tortillas
  • 1 to 2 cups shredded cabbage
  • 1 cup queso fresco


  1. Combine sour cream, avocado, 1 1/2 tablespoons lime juice, chile and 1/4 teaspoon salt in a food processor and pulse until smooth, about 1 minute.  Place into a bowl, cover and chill in fridge until ready to serve.
  2. In a small bowl, whisk red wine vinegar, 2 tablespoons lime juice and sugar until sugar is dissolved. Place onions into vinegar mixture and allow onions to soak for 3 hours.  Drain and chill in fridge until ready to serve.
  3. In a small bowl, mix all pico de gallo ingredients (tomatoes, onion, cilantro, jalapeno pepper, 1 tablespoon lime juice, garlic, 1/4 teaspoon salt).  Cover and chill in fridge until ready to serve.
  4. In a large bowl, whisk 1 cup flour, baking powder, 1/2 teaspoon salt, cumin, black pepper, beer, and soda water until batter becomes smooth.  Cover and allow batter to rest overnight stored in fridge.
  5. When ready to cook fish, use a deep pot over medium-high heat, slowly bring oil to 350 to 375 degrees F.  
  6. With a paper towel or cloth, pat-dry fish, sprinkle 1/2 teaspoon salt on both side of each fillet; set aside.  Place 1 cup flour in a small shallow bowl. Pat-dry fish once more.
  7. Dip each fillet into the dry flour to evenly coat.  Dip into wet flour-mixture to generously coat and gently place into the heated oil for 4 to 6 minutes or until the outside of each fillet becomes golden brown on both sides, flipping fillets once for even cooking.  Using a spider strainer or slotted spoon, remove fillets and place over a paper towel lined plate.
  8. To assemble, fill bottom of tortilla with 1 or 2 tablespoons cabbage, next fill with 1 to 2 tablespoons pico de gallo, place 1 fish fillet on top, garnish with marinated onions, sprinkle queso fresco and generously drizzle avocado lime sauce over the top.  ENJOY!
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Cuisine: Mexican

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