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
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Open the appInstructions
Step 1
Pat fish dry with paper towels. Cut into 3-inch strips, about 0.5 inches thick.
Step 2
Whisk flour, beer, 0.5 tsp salt, and 0.25 tsp pepper in a bowl until smooth batter forms.
Step 3
Stir mayo, lime juice, and a pinch of salt in a small bowl. Toss with shredded cabbage.
Step 4
Heat 1/4 inch neutral oil in a 12-inch skillet over medium-high until a breadcrumb sizzles immediately.
Step 5
Dip fish strips in batter to coat. Slide into hot oil and fry 2-3 minutes per side until golden and crispy.
Step 6
Transfer fish to a paper-towel-lined plate. Season with salt while still hot.
Step 7
Warm tortillas in a dry skillet 30 seconds per side until pliable.
Step 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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