Tacos de Pescado Estilo Ensenada (Mexican - Main Course) Recipe
Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.
Ingredients:
Fish - 1 lb (450g)
All-purpose flour - 1 cup (120g)
Baking powder - 1 tbsp (15g)
Salt - 1 tsp (5g)
Black pepper - 1/2 tsp (2g)
Beer - 1 cup (240ml)
Vegetable oil - 1/4 cup (60ml)
Cabbage - 2 cups, shredded (180g)
Lime juice - 2 tbsp (30ml)
Salt - 1/2 tsp (2g)
Crema - 1/2 cup (120ml)
Salsa - 1 cup (240ml)
Tortillas - 8
Instructions
In a large bowl, whisk together flour, baking powder, salt, and black pepper. Slowly pour in beer while whisking until batter is smooth. Set aside.
Preheat vegetable oil in a large skillet over medium-high heat.
Cut fish into small strips, about 2-3 inches in length, and pat dry with paper towels.
One at a time, dip each fish strip into the batter, making sure it is fully coated, then gently place it in the hot oil. Repeat until all fish strips are in the skillet, being careful not to overcrowd them. Fry for about 3-4 minutes on each side, until g
Remove fish from skillet and transfer to a paper towel-lined plate to drain excess oil.
In a separate bowl, mix shredded cabbage, lime juice, and salt together.
Warm tortillas in microwave or on stovetop.
To assemble tacos, place a few pieces of fish in the center of each tortilla. Top with cabbage slaw, crema, and salsa. Serve immediately.
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