📝 About This Recipe
Transport your taste buds to the sun-drenched coast of Baja California with these authentic Ensenada-style fish tacos. Featuring flaky white fish enveloped in a light, airy beer batter and fried to golden perfection, these tacos offer a masterclass in texture and balance. Topped with a tangy crema, crunchy cabbage, and a squeeze of lime, they represent the pinnacle of Mexican coastal street food.
🥗 Ingredients
The Fish
- 1.5 pounds White Fish Fillets (Cod, Tilapia, or Mahi Mahi) (cut into 3-inch strips)
- 1 quart Vegetable Oil (for frying)
The Baja Beer Batter
- 1.5 cups All-purpose Flour (plus extra for dredging)
- 1 teaspoon Baking Powder
- 12 ounces Mexican Lager (very cold)
- 1 tablespoon Yellow Mustard (secret ingredient for color and tang)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Oregano (Mexican preferred) (dried)
- 1 teaspoon Salt and Black Pepper (to taste)
The White Sauce (Crema)
- 1/2 cup Mexican Crema or Sour Cream
- 1/2 cup Mayonnaise
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Chipotle in Adobo Sauce (finely minced for a smoky kick)
Assembly and Garnish
- 12 pieces Corn Tortillas (small street taco size)
- 2 cups Green Cabbage (very thinly shredded)
- 1/2 cup Fresh Cilantro (chopped)
- 1 cup Pico de Gallo (freshly made)
- 2 Lime Wedges (for serving)
👨🍳 Instructions
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1
Prepare the White Sauce: In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, and minced chipotle. Cover and refrigerate for at least 20 minutes to let the flavors meld.
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2
Prep the Fish: Pat the fish fillets very dry with paper towels. Cut them into strips roughly 3 inches long and 1 inch wide. Lightly season with salt and pepper.
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3
Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer until it is about 2 inches deep. Heat to 375°F (190°C). Use a kitchen thermometer to ensure accuracy.
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4
Mix Dry Ingredients: In a large bowl, whisk together 1.5 cups of flour, baking powder, garlic powder, oregano, salt, and pepper.
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5
Create the Batter: Slowly whisk in the cold beer and the yellow mustard until the batter is smooth and has the consistency of heavy cream. Do not overmix; a few tiny lumps are okay.
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6
Dredge Station: Place a small amount of plain flour in a shallow dish. Lightly coat each piece of fish in the dry flour, shaking off the excess.
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7
Dip and Fry: Dip a floured fish strip into the batter, ensuring it's fully coated. Carefully drop it into the hot oil. Fry in batches of 3 or 4 to avoid crowding the pot.
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8
Golden Perfection: Fry the fish for 3-4 minutes, turning once, until the batter is a deep golden brown and crispy. The fish inside should be opaque and flaky.
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9
Drain: Use a slotted spoon to transfer the fried fish to a wire rack set over a baking sheet. This keeps the bottom from getting soggy compared to paper towels.
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10
Warm the Tortillas: While the fish drains, heat your corn tortillas on a dry griddle or over an open flame until soft and slightly charred.
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11
Assemble: Place one or two pieces of fish in the center of a warm tortilla. Top with a generous handful of shredded cabbage and a spoonful of pico de gallo.
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12
Final Touch: Drizzle with the prepared white sauce, garnish with fresh cilantro, and serve immediately with a lime wedge on the side.
💡 Chef's Tips
Always use ice-cold beer for the batter; the temperature difference between the cold batter and hot oil creates a steam reaction that makes the coating extra light and crispy. Don't skip the yellow mustard in the batter—it's a traditional Ensenada secret that provides a beautiful golden hue and a subtle savory depth. Ensure your oil stays at 375°F. If the oil is too cool, the batter will absorb grease and become heavy; if too hot, the outside will burn before the fish cooks. Use a wire cooling rack instead of paper towels to drain the fish to maintain maximum crunch on all sides. For the most authentic texture, slice your cabbage as thinly as possible using a mandoline or a very sharp chef's knife.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (esquites) topped with cotija cheese and chili powder. Pair with a cold Mexican lager or a refreshing hibiscus iced tea (Agua de Jamaica). Offer a variety of salsas, including a spicy Salsa Verde or a charred Habanero salsa for those who like heat. Serve alongside pickled red onions and jalapeños for an extra acidic crunch. A side of Arroz Rojo (Mexican Red Rice) makes this a complete, filling meal.