Ensenada Fish Tacos Baja Style Recipes

BAJA STYLE FISH TACOS

Baja Style Fish Tacos image

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

Ingredients

6 tomatoes, diced
1 small onion, diced
½ cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
½ teaspoon garlic salt
½ lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as Shore Lunch®)
1 (12 fluid ounce) can or bottle Mexican beer
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded Mexican cheese blend
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as Sriracha®)

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-STYLE FISH TACOS

Ensenada-Style Fish Tacos image

Provided by Marcela Valladolid

Categories main-dish

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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