📝 About This Recipe
Transport yourself to the sun-drenched coast of Baja California with these authentic Ensenada-style fish tacos. Featuring succulent white fish enveloped in a lacy, golden-brown beer batter, these tacos offer a masterclass in texture—shattering crispness on the outside and flaky tenderness within. Topped with a zesty lime crema, crunchy shredded cabbage, and a kick of pico de gallo, they represent the pinnacle of Mexican street food culture.
🥗 Ingredients
The Fish
- 1.5 pounds White fish fillets (Cod, Halibut, or Tilapia) (cut into 3-inch strips)
- 1 quart Vegetable oil (for frying; high smoke point)
The Beer Batter
- 1.5 cups All-purpose flour (plus extra for dredging)
- 1 teaspoon Baking powder
- 12 ounces Mexican lager beer (ice cold)
- 1 tablespoon Yellow mustard (the secret ingredient for color and tang)
- 1 teaspoon Garlic powder
- 1 teaspoon Fine sea salt
Baja Crema & Toppings
- 1/2 cup Mexican Crema or Sour Cream
- 1/4 cup Mayonnaise
- 1 teaspoon Chipotle in adobo sauce (finely minced)
- 2 cups Green cabbage (very thinly shredded)
- 12 pieces Corn tortillas (small street taco size)
- 3 pieces Limes (cut into wedges)
- 1/2 bunch Fresh Cilantro (roughly chopped)
👨🍳 Instructions
-
1
Pat the fish strips thoroughly dry with paper towels. Season lightly with salt and pepper and set aside in the refrigerator while you prepare the batter.
-
2
In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. This ensures the leavening agent is evenly distributed for a light crust.
-
3
Whisk in the yellow mustard and then slowly pour in the ice-cold beer. Whisk gently until the batter is the consistency of heavy cream; a few small lumps are okay—do not overmix or the batter will become tough.
-
4
In a small bowl, whisk together the Mexican crema, mayonnaise, minced chipotle, and the juice of half a lime. Set this Baja Crema aside to let the flavors meld.
-
5
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of vegetable oil. Heat over medium-high until it reaches 375°F (190°C) on a kitchen thermometer.
-
6
Place a small amount of plain flour in a shallow dish. Dredge each piece of fish lightly in the flour, shaking off any excess. This helps the batter stick to the fish.
-
7
Dip a floured fish strip into the beer batter, coating it completely. Lift it out and let the excess batter drip off for a second.
-
8
Carefully lower the fish into the hot oil. Fry in batches of 3 or 4 to avoid crowding the pot, which would drop the oil temperature.
-
9
Fry for 3-4 minutes, turning once, until the batter is a deep golden brown and exceptionally crispy. Use a slotted spoon to transfer to a wire rack set over a baking sheet.
-
10
While the fish is frying, warm your corn tortillas on a dry skillet or over an open flame until soft and slightly charred.
-
11
Assemble the tacos immediately: Place one or two pieces of fried fish on a warm tortilla. Top with a generous handful of shredded cabbage.
-
12
Drizzle with the Baja Crema, sprinkle with fresh cilantro, and serve with a fresh lime wedge on the side for squeezing.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates a steam reaction that makes the crust incredibly light. Do not let the fried fish sit on paper towels, as they will trap steam and make the bottom soggy; use a wire cooling rack instead. If you don't have Mexican lager, any light-bodied pilsner or club soda (for a non-alcoholic version) will work beautifully. Maintain your oil temperature at 375°F; if it drops too low, the fish will absorb oil and become greasy rather than crispy.
🍽️ Serving Suggestions
Pair with a cold Mexican lager garnished with a lime wedge or a refreshing Hibiscus (Jamaica) iced tea. Serve alongside a side of Mexican street corn (esquites) or a simple black bean salad. Offer a variety of salsas, ranging from a mild Pico de Gallo to a fiery Salsa Roja. A side of pickled red onions adds a beautiful pop of color and acidity to cut through the richness of the fried fish.