Recipe: Ensenada Fish Tacos
Ensenada-Style Fish Tacos:
Flavor Fiesta: Imagine crispy beer-battered white fish nestled in warm corn tortillas, kissed with creamy Baja crema, tangy salsa, and crunchy cabbage slaw. Every bite is a delightful explosion of textures and tastes.
Secret Sauce: This recipe emphasizes fresh, local ingredients. The light and airy beer batter gets its magic touch from Mexican oregano and a hint of mustard. The zesty salsa cruda bursts with vibrant tomatoes, onions, and cilantro, while the Baja crema adds a cooling richness.
Recipe Remix: For a vegetarian twist, try grilling portobello mushrooms or firm tofu instead of fish. You can also play with different salsas, like a smoky chipotle version or a fiery salsa verde.
Ingredients:
For the fish:
1 pound white fish fillets (cod, mahi-mahi, or halibut work well)
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Mexican oregano
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper (optional)
1 cup Mexican cerveza (beer)
Vegetable oil for frying
For the toppings:
8-10 corn tortillas
1/2 cup Baja crema (or sour cream mixed with mayonnaise and lime juice)
1/2 cup salsa cruda (made with chopped tomatoes, onions, cilantro, jalapeño, lime juice, salt, and pepper)
1/2 cup shredded cabbage
Lime wedges
Instructions:
Cut the fish into bite-sized pieces.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, oregano, paprika, and cayenne pepper.
Slowly whisk in the beer until you have a smooth batter.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Dip the fish pieces in the batter and then carefully fry them in the hot oil until golden brown and cooked through, about 2-3 minutes.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by placing a fish piece in each tortilla, and top with Baja crema, salsa cruda, cabbage, and a squeeze of lime juice.