Ensenada Fish Taco Recipe

BYO TACOS

1. 1

   Prepare the Beer Batter

   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and ground black pepper. Gradually whisk in the cold beer until the batter is smooth and slightly thick.

2. 2

   Prepare the Fish

   Cut the cod fillets into smaller pieces, about 2-3 inches wide. Season the pieces with salt and pepper.

3. 3

   Heat the Oil

   In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

4. 4

   Batter and Fry the Fish

   Dip each piece of seasoned cod into the beer batter, allowing excess batter to drip off. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

5. 5

   Make the Cabbage Slaw

   In a large bowl, combine the shredded cabbage, grated carrot, chopped cilantro, lime juice, and a pinch of salt. Toss well to combine and set aside.

6. 6

   Prepare the Crema

   In a small bowl, mix together the sour cream, mayonnaise, and a squeeze of lime juice. Adjust seasoning to taste.

7. 7

   Warm the Tortillas

   In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

8. 8

   Assemble the Tacos

   On each warm tortilla, place a piece of the fried fish, top with cabbage slaw, a drizzle of crema, a few avocado slices, and a dash of hot sauce if desired.

9. 9

   Serve

   Serve the tacos immediately while hot and enjoy!