Fish Tacos with Avocado

Description

Fish Tacos with Avocado - Authentic recipe from Mexico. Ready in 35 min. Try it now!

1. 1

   Cut 400 g fish fillet (cod, tilapia, or halibut) into strips. Season with 1 tsp cumin, 1 tsp chili powder, salt, pepper, and lime juice. Marinate for 15 minutes. Warm 4 tortillas (corn tortillas are more authentic).

   ⏱️ approx. 20 min

   💡 Tip: Fish tacos from Baja California are more authentic with corn tortillas. Marinating with spices and lime is the key. Use a firm-fleshed fish (not salmon) that holds together while frying.

2. 2

   Fry the fish in a pan with a little oil for 3–4 minutes per side until golden brown. Break into pieces. Slice 1 avocado and squeeze lime juice over it.

   ⏱️ approx. 10 min

   💡 Tip: Don't overcook the fish — it should be crispy on the outside and juicy on the inside. For extra crunch, fry the fish in tempura batter or cornmeal coating (as in Baja taco restaurants).

3. 3

   Assemble the tortillas: fish pieces, avocado, finely chopped onion, fresh cilantro, and lime wedges. Add crema (Mexican sour cream), salsa, or pico de gallo to taste.

   ⏱️ approx. 6 min

   💡 Tip: The toppings make the taco: onion and cilantro are classic. Squeeze fresh lime over everything. It's perfect with a salsa verde or pico de gallo.