Tacos de Pescado Ensenada
Crispy beer-battered white fish nestled in warm corn tortillas with creamy cabbage slaw and zesty lime. Ready in 20 minutes—the definitive Baja-style fish taco.
- Total time
- 20 min
- Servings
- 2
- Calories
- 542
- Protein
- 32g
Ingredients
- 12 oz white fish fillet (cod, halibut, or mahi-mahi)
- ½ cup all-purpose flour
- ½ cup light beer (Mexican lager preferred)
- 2 cups green cabbage, thinly shredded
- ⅓ cup mayonnaise
- 1 whole lime (juiced)
- 6 whole corn tortillas (6-inch)
Instructions
- 1
Pat fish dry with paper towels. Cut into 3-inch strips, about 0.5 inches thick.
- 2
Whisk flour, beer, 0.5 tsp salt, and 0.25 tsp pepper in a bowl until smooth batter forms.
- 3
Stir mayo, lime juice, and a pinch of salt in a small bowl. Toss with shredded cabbage.
- 4
Heat 1/4 inch neutral oil in a 12-inch skillet over medium-high until a breadcrumb sizzles immediately.
- 5
Dip fish strips in batter to coat. Slide into hot oil and fry 2-3 minutes per side until golden and crispy.
- 6
Transfer fish to a paper-towel-lined plate. Season with salt while still hot.
- 7
Warm tortillas in a dry skillet 30 seconds per side until pliable.
- 8
Divide cabbage slaw among tortillas. Top each with one fish strip. Serve immediately.
Tools you’ll need
- 12-inch skillet or large frying pan
- medium bowl
- small bowl
- whisk
- paper towels
- slotted spatula
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