Tacos Ensabanados Recipe
(Mahi mahi fish tacos) Three soft flour fish tacos battered, topped with grilled red onions and avocado served with black beans and rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Batter
Tortillas and Toppings
Black Beans and Rice
Garnish and Serving
Method
Fish and Batter
- 1
Prep fish
Pat the mahi mahi fillets dry with paper towels. Cut into 6 pieces about 3–4 ounces each and season both sides with 0.5 tsp salt and 0.25 tsp black pepper.
- 2
Make batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 0.5 tsp smoked paprika, remaining 0.5 tsp salt and remaining 0.25 tsp black pepper. In a separate small bowl beat 1 egg, then whisk into the dry mix with 3 tbs cold beer or sparkling water until a smooth, slightly thick batter forms. If batter is too thick, add 1 tbs more liquid; it should coat the back of a spoon.
- 3
Fry fish
Pour 1 cup vegetable oil into a heavy skillet (or shallow pan) and heat over medium-high until it reaches 350°F (or a drop of batter sizzles immediately). Dredge each piece of seasoned mahi mahi in a thin layer of additional flour (optional for adhesion), then dip into batter to coat thoroughly. Carefully place pieces in the hot oil, frying in batches so they don't crowd the pan. Fry 2–3 minutes per side until golden and internal temperature reaches 145°F and the fish is opaque and flaky. Transfer to a wire rack or paper towel-lined plate to drain.
Tortillas and Toppings
- 4
Grill red onion
Slice the red onion into 1/2-inch rings. Heat a grill pan or skillet over medium-high heat and brush onion rings lightly with 1 tsp olive oil and a pinch of salt. Grill 2–3 minutes per side until charred at the edges and slightly softened. Remove and slice into half-rings for topping.
- 5
Make crema
In a small bowl combine 0.5 cup sour cream or Mexican crema with juice of half a lime, 1 tsp chopped chipotle in adobo (optional), and 0.25 tsp salt. Stir until smooth and refrigerate until ready to serve.
- 6
Prepare avocado
Slice the avocado in half, remove pit, peel and thinly slice or dice. Toss lightly with a squeeze of the remaining lime half to prevent browning and a pinch of salt.
- 7
Warm tortillas
Warm 6 flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 5–7 minutes until pliable.
Black Beans and Rice
- 8
Cook rice
Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan heat 1 tsp vegetable oil over medium heat, add the rice and stir 1 minute to coat. Add 2 cups water or broth and 0.25 tsp salt, bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes.
- 9
Prepare black beans
While rice cooks, warm a small skillet over medium heat and add 1 tsp oil. Sauté 1 minced garlic clove 30 seconds until fragrant. Add 1 cup drained canned black beans and 0.5 tsp ground cumin, cook 2–3 minutes until heated through. Stir in a pinch of salt to taste. Optionally mash a few beans for a creamier texture. Keep warm until serving.
- 10
Plate rice and beans
Fluff the cooked rice with a fork and portion onto plates alongside the warmed black beans.
Assemble and Serve
- 11
Assemble tacos
Place a warm flour tortilla on a plate. Spoon a small line of crema down the center. Lay one piece of battered mahi mahi in the tortilla, top with grilled red onion half-rings, a few slices of avocado, and a sprinkle of chopped cilantro. Repeat for remaining tortillas (should make 3 tacos using 6 tortillas folded double or 6 single tacos).
- 12
Garnish
Serve tacos with lime wedges, extra cilantro, and hot sauce if desired. Serve black beans and rice on the side.
- 13
Notes
For a lighter version, shallow-pan fry with less oil or oven-bake the battered pieces at 425°F for 10–12 minutes turning once. Adjust seasoning and chipotle amount to taste.