Ensenada Fish Tacos Baja Style Recipes

ENSENADA-STYLE FISH TACOS

Steps:

• For the batter: Mix the flour, mustard, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Gradually add the beer while whisking; the beer will make your batter crispier and more airy. Whisk until combined, then set the batter aside.
• For the cod: In a large deep skillet over medium heat, add enough oil to cover 1 inch of the skillet and heat until the oil reaches 350 degrees F.
• On a large plate, combine the flour and 1 teaspoon salt. Season the fish strips with salt and pepper. Coat the fish in the flour mixture, then dip them into the beer batter. Fry in batches in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to a rack for the excess oil to drain.
• For the Brussels sprouts slaw: In a bowl, add the olive oil, vinegar, chili oil, oregano and sugar and whisk to combine. Add the Brussels sprouts and toss to coat. Season with salt and pepper.
• For the tacos: Heat the tortillas directly over a gas burner until charred in spots but still pliable. Make the tacos with the warm tortillas and fish, then top with the crema, Brussels sprouts slaw, salsa, red onions and jalapeno.

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BAJA STYLE FISH TACOS

Steps:

• Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
• Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
• Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
• Microwave corn tortillas on high until warmed, about 1 minute.
• Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

ANDIE'S BAJA-STYLE FISH TACOS

Steps:

• Cut each tilapia fillet into 2 strips each.
• Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
• Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
• Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
• Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
• Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

BAJA FISH TACOS

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

ENSENADA FISH TACOS-BAJA STYLE

Steps:

• deep fry.