Follow these simple steps to create your Epic Baja Fish Tacos with Avocado Crema:

1. Prepare the Fish: Pat the fish fillets dry and cut them into finger-sized strips. Set aside.
2. Make the Breading: In a shallow bowl, combine flour, cornmeal, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
3. Dip the Fish: Pour the buttermilk into another shallow bowl. Dip each fish strip into the buttermilk and then coat them in the flour mixture, shaking off any excess.
4. Heat the Oil: In a large skillet, heat about 1-inch of vegetable oil over medium-high heat. You can test if the oil is ready by dropping a small amount of the flour mixture into it—if it sizzles, you’re good to go!
5. Fry the Fish: Carefully add the breaded fish strips to the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
6. Prepare the Avocado Crema: In a blender or food processor, combine the avocado, sour cream (or Greek yogurt), lime juice, and salt. Blend until smooth and creamy.
7. Warm the Tortillas: In a separate pan, warm the corn tortillas for about 30 seconds on each side until they are pliable.