📝 About This Recipe
Transport your senses to the sun-drenched coast of Baja California with these authentic Ensenada-style fish tacos. Each bite features succulent white fish enveloped in a light, airy beer batter that shatters with a satisfying crunch, contrasted by a cool, tangy lime-crema and crunchy cabbage slaw. This recipe captures the perfect balance of heat, acidity, and texture that has made the street stalls of Ensenada legendary among seafood lovers worldwide.
🥗 Ingredients
The Fish
- 1.5 pounds White Fish Fillets (Cod, Tilapia, or Mahi Mahi cut into 3-inch strips)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
- 1 quart Vegetable Oil (for frying)
The Beer Batter
- 1.5 cups All-purpose Flour (plus extra for dredging)
- 1 teaspoon Baking Powder
- 12 ounces Mexican Lager (cold; such as Modelo or Pacifico)
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Yellow Mustard (the secret ingredient for color and tang)
Baja Crema and Slaw
- 1/2 cup Mexican Crema (or sour cream)
- 1/2 cup Mayonnaise
- 1 teaspoon Chipotle in Adobo (finely minced sauce only)
- 2 cups Green Cabbage (very thinly shredded)
- 2 tablespoons Lime Juice (freshly squeezed)
Assembly
- 12 pieces Corn Tortillas (small street taco size)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 4 pieces Radishes (thinly sliced)
- 1 cup Pico de Gallo (for topping)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels; moisture is the enemy of a crispy crust. Cut the fish into strips roughly 3 inches long and 1 inch wide.
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2
In a medium bowl, whisk together the Mexican crema, mayonnaise, minced chipotle sauce, and a squeeze of lime. Set this Baja Crema aside in the refrigerator to let the flavors marry.
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3
Toss the shredded cabbage with a pinch of salt and a teaspoon of lime juice. This quick pickle keeps the slaw vibrant and crunchy.
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4
In a large mixing bowl, whisk together 1.5 cups of flour, baking powder, garlic powder, and a teaspoon of salt.
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5
Slowly pour the cold beer and the yellow mustard into the flour mixture. Whisk gently until just combined; a few small lumps are fine. Do not overmix, or the batter will become tough.
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6
Fill a heavy-bottomed pot or Dutch oven with vegetable oil to a depth of 2-3 inches. Heat over medium-high until it reaches 375°F (190°C).
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7
Place about 1/2 cup of plain flour in a shallow dish. Dredge each piece of fish lightly in the flour, shaking off any excess.
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8
Working in batches of 4-5, dip the floured fish into the beer batter, ensuring it is fully coated.
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9
Carefully lower the fish into the hot oil. Fry for 3-4 minutes, turning once, until the batter is a deep golden brown and the fish is opaque throughout.
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10
Remove the fish with a slotted spoon and drain on a wire rack set over a baking sheet. This prevents the bottom from getting soggy.
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11
While the fish drains, warm the corn tortillas on a dry griddle or directly over a gas flame until they are soft and slightly charred.
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12
To assemble, place two pieces of fried fish on each warm tortilla. Top generously with the cabbage slaw, a drizzle of the Baja Crema, pico de gallo, and fresh cilantro.
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13
Serve immediately with fresh lime wedges on the side for an extra hit of acidity.
💡 Chef's Tips
Use ice-cold beer for the batter; the temperature difference between the cold batter and hot oil creates maximum crispiness. Avoid overcrowding the pot when frying, as this drops the oil temperature and leads to greasy, limp fish. A wire cooling rack is superior to paper towels for draining fried foods, as it allows air to circulate around the entire crust. If you don't want to use beer, highly carbonated club soda is a perfect non-alcoholic substitute for achieving that airy texture. For the best results, use a firm white fish like Pacific Cod or Halibut that won't flake apart too easily in the fryer.
🍽️ Serving Suggestions
Pair with a cold Mexican lager garnished with a lime wedge to cut through the richness of the fried fish. Serve alongside a side of Mexican street corn (Elote) rubbed with chili powder and cotija cheese. A refreshing hibiscus iced tea (Agua de Jamaica) provides a beautiful floral contrast to the spicy chipotle cream. Offer a variety of hot sauces, ranging from mild green tomatillo to fiery habanero, for guests to customize their heat levels. Add a side of pickled red onions for an extra pop of color and sharp acidity.