Ensenada Fish Tacos

Both the dish and the recipe are from Baja California on the Pacific Ocean and shows-off the freshness of the fish. Fish tacos can be found all over Mexico, but very few come close to these. Serve these right away in warmed corn tortillas to truly understand why these are so popular.

5 from 1 vote

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Course: Antijitos, Brunch, Lunch, Main Course, Snack

Cuisine: Mexican, Norteno Mexican

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

12-inch deep-sided skillet

Ingredients

Fish Tacos

1¼ lb Mild white fish filets, skinless (flounder, sea bass, grouper, etc.)
1 cup All-purpose flour
1 tsp Baking powder
1 tsp Mustard powder (optional)
½ tsp Dried Mexican oregano
½ tsp Blackpepper
½ tsp Garlic powder
½ tsp Kosher salt
1 cup Sparkling water
2 tsp Hot chili powder
¼ cup Milk
⅓ cup Mayonnaise
⅓ cup Sour cream
2 medium Limes, ½ for juicing, rest cut into wedges imes,
⅔ cup Peanut or canola oil
1 tsp Butter
1 cup Cabbage, thinly sliced
12 Warmed corn tortillas
Favorite salsa
Hot sauce

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Instructions

Fish Tacos

Make Batter - In a large bowl, whisk together all the dry ingredients. Add in sparkling water and whisk to combine.
Make White Sauce - In a small bowl, mix together the mayonnaise, sour cream, and milk. Season with salt and pepper, juice from ½ lime, and a few dashes of hot sauce. Whisk to thoroughly combine.
Heat oil - Pour oil in high-sided skillet and heat to 375°F (190°C). Turn oven to 200°F (120°C).
Prepare Fish - Slice fish filets into pieces about 3-inches long and ½-inch wide. When oil is hot enough, add butter then dip a piece of fish in the batter to cover. Remove with tongs and gently lay into oil, careful not to crowd. Cook 3-4 minutes on one side, flip, and cook 1 minute more. Drain on paper towels and put on a wire rack over a baking sheet and move into warmed oven. Then repeat process until done.
To Serve - Put tortillas between a wet paper towel and microwave for 30 seconds. Put in a towel-topped basket and let guests assemble tacos as they like by laying 2-3 fish pieces in a tortilla and topping with a choice of shredded cabbage, white sauce, lime wedges, salsa, and hot sauce. To make a full meal, serve with refried beans and Mexican rice.

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