Ensenada Fish Tacos

 

Author Monica Buhler

Ingredients

Fish/Shrimp

1-1/2 lb fresh tilapia, rockfish, haddock, halibut, or cod, cut into 1x4-inch strips

Small raw shrimp, deveined, optional

Salt and pepper, to taste

Dry oregano, to taste

Batter

200 grams of all-purpose flour, sifted
1-1/2 teaspoon baking powder
2 teaspoons bouillon powder 
1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon oregano

1 teaspoon mustard

1/4 freshly ground pepper

1/4 cayenne pepper (optional)

1 large egg 

205 ml of cold Mexican beer such as Tecate or Pacifico

To Serve

Corn Tortillas

Chipotle Mayonnaise 

1/2 cup Crema Mexicana

1/2 cup mayonnaise
2 to 3 canned chipotle chiles, with sauce

Juice of 1 lime

Salt and pepper, to taste

 Salsa X'nipec

1 red onion, finely julienned

2 habanero chiles, seeds removed, and finely minced

Salt and pepper to taste

1 pinch of dry oregano

200 ml orange juice

200 ml lime juice

Pickled Cabbage and Carrots

1/4 head of red cabbage, very thinly sliced using a mandoline (1 cup)

2 carrots, peeled and thinly cut using a julienne peeler (1/2 cup)

1/3 cup cider vinegar

2/3 cup water

1/2 teaspoon salt, or to taste

1/8 to 1/4 teaspoon sugar, or to taste

Pico de Gallo 

3 ripe organic steak tomatoes, finely chopped

1/3 white onion, finely chopped 

1 or 2 serrano peppers, finely minced

1/2 cup cilantro, minced

1/3 cup freshly squeezed lime juice, no substitutions1/2 teaspoon salt, or to taste

Directions