Ensenada Fish Tacos Baja Style Recipes
ENSENADA-STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
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
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Provided by Nancy Kopperud
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g
ENSENADA FISH TACOS-BAJA STYLE
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
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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4.1/5 (12)Category EntréesAuthor Marcela Valladolid
- 1. Combine 1 cup of flour, Dijon mustard, 1 teaspoon of the salt, 1 teaspoon of the oregano and the pepper in a medium bowl; gradually add the beer and whisk until combined; set aside.
- 2. Pour enough vegetable oil into a large, heavy skillet to come 1 inch up the sides of the pan and heat to 350°F.
- 3. Meanwhile combine the remaining 1 cup flour and the remaining 1 teaspoon salt on a large plate. Season the fish pieces with salt and pepper, and coat with the seasoned flour. Working in batches, dip the fillets into the beer batter, then transfer to the skillet (do not overcrowd the pan) and fry until golden brown and cooked through, about 5 minutes. Transfer the cooked fillets to a paper towel-lined plate to drain the excess oil; repeat with remaining fish.
- 4. Combine the vinegar, chile oil, olive oil and remaining 1/2 teaspoon oregano in a medium bowl and season to taste with salt and pepper. Add the Brussels sprouts and toss to combine.
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