Tacos, Enchiladas, Tamales, Tostadas

Classic Ensenada Fish Tacos | Print |
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Makes about 12 tacos, serving 4 

  • 1 pound boneless, skinless fish filets (such as halibut, sea bass, grouper)
  • Vegetable oil to a depth of 1 1/2 inches for frying
  • 12 warm corn tortillas


  • 1 cup beer or sparkling water
  • 2 garlic cloves, peeled, finely crushed
  • 1 teaspoon yellow mustard
  • 1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
  • ½ teaspoon each: Mexican oregano, fresh black pepper
  • Salt to taste
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (or more) thinly sliced cabbage
  • About 1 cup Frontera Tomatillo or Chipotle Salsa
  • 1/3 cup sour cream thinned with a little milk
  • 2 or 3 limes, cut into wedges
  1. For the batter, mix beer, garlic, mustard, chicken base, oregano, pepper and 1/2 teaspoon salt together in medium-size bowl. Whisk in flour and baking powder until combined.
  2. Cut the fish into pieces about 3 inches long by 1/2 inch square. Set out the cabbage, Salsa, sour cream and lime wedges.
  3. Heat the oil in a deep, heavy skillet to 370 degrees on a deep-fry thermometer
  4. While the oil heats, heat oven to 200 degrees. Set out a plate lined with paper towels. Put a wire rack over a baking sheet. Wrap the tortillas in microwave-safe plastic wrap and microwave on high until hot, about 1 minute. Wrap in a towel and set into a covered basket
  5. Use a pair of tongs to pick up a piece of fish, dip it completely into the batter, and lay it into the hot oil. Continue with a few more pieces of fish, filling the hot oil with an uncrowded layer. Fry, turning the pieces regularly, until deep golden and crisp, about 4 minutes. Drain on paper towels; then transfer to the rack. Keep warm in the oven while you fry the rest of the fish.
  6. Serve the fish with the warm tortillas for guest to make tacos. Garnish tacos with cabbage, Salsa and a drizzle of sour cream. Pass limes to squeeze over tacos.