Ensenada Fish Tacos Baja Style Food

ENSENADA-STYLE FISH TACOS

Ensenada-Style Fish Tacos image

Provided by Marcela Valladolid

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup dark Mexican beer, such as Dos Equis Ambar
Neutral oil, for frying
1 cup all-purpose flour
Salt and freshly ground black pepper
2 pounds cod, cut into 5-by-1/2-inch strips (about 16 strips)
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 teaspoon chili oil
1/2 teaspoon crumbled dry oregano
Pinch of sugar
1 cup shredded Brussels sprouts or cabbage
Salt and freshly ground black pepper
8 corn tortillas
Mexican crema, for serving
Store-bought pico de gallo salsa, for serving
1/2 red onion, thinly sliced
Store-bought pickled jalapenos in strips (not crosswise, like for nachos)

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.

ENSENADA FISH TACOS-BAJA STYLE

Ensenada Fish Tacos-Baja Style image

Very similar to the tacos in Ensenda but with upper Midwest fish of perch or walleye. Original recipe was from # 286078 by Cookiedog.

Provided by MadCity Dale

Categories Mexican

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs fish (perch, bluegill, walleye, cod)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) ale asylum bottle cold beer, plus more to thin the batter if necessary
fresh lime juice
vegetable oil (for deep frying)
for the fish sauce
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon garlic
1 tablespoon cilantro
16 corn tortillas

Steps:

deep fry.

Nutrition Facts : Calories 330.8, Fat 9.2, SaturatedFat 1.4, Cholesterol 6.2, Sodium 399.7, Carbohydrate 53.2, Fiber 4, Sugar 2.5, Protein 6.9

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