Baja Fish Tacos Recipe
These Baja Fish Tacos, also known as Ensenada Tacos, are crispy, delicious and very easy to make. Top with a homemade crema, salsa and other toppings. They’re so good, everyone will be asking for more!
Servings 16 tacos
Calories 183kcal
Equipment
- Large mixing bowl
- Large & deep nonstick frying pan
Ingredients
For the beer batter
- 2 cups all purpose flour
- 1½ tablespoon baking powder
- 1 tablespoon kosher or sea salt
- 1 teaspoon garlic powder
- ½ tablespoon fresh ground black pepper
- 1 large egg
- 8 to 10 ounces beer (don't use a light or dark beer)
- 1 pound fish (like tilapia or cod)
- vegetable oil for frying (sunflower, avocado or peanut oil will also work)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, garlic powder and pepper.2 cups all purpose flour, 1½ tablespoon baking powder, 1 tablespoon kosher or sea salt, 1 teaspoon garlic powder, ½ tablespoon fresh ground black pepper
- Add the beer and egg and whisk until smooth. Add more beer if needed, until batter has the consistency of thick pancake batter.
- Pat the fish fillets dry with paper towels. Cut pieces lengthwise into 1-inch thick strips. Season with salt and pepper.1 large egg, 8 to 10 ounces beer (don't use a light or dark beer)
- Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.
- Using a pair of tongs, dip the fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches (do not crowd the pan) until golden brown, turning occasionally if needed, 3 to 4 minutes. It’s ready when the flesh is easily flaked with a fork.
- Drain on paper towels.
- Make the tacos: On a hot corn tortilla, add about 2 tablespoons of crema, layer with shredded cabbage, add a piece of fish, pickled onions, avocado, hot sauce and lime juice. Sprinkle cilantro for extra flavor. Enjoy hot!
Notes
- Prepare ahead. As mentioned above, prepare ahead all of your components for the tacos.
- Change things up. Use the same batter to make shrimp tacos! You can serve fish and shrimp tacos at the same time.
- The beer. Use a beer with a big taste like Dos Equis or Modelo. It truly affects the taste of the batter.
- Avoid the batter sticking to the pan! – To avoid a mess in your pan, make sure the oil is very hot. To test it, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready. Also, you may want to use a nonstick pan and jostle the fish around a little before flipping it to ensure that it’s not sticking to the bottom of the pan.
Nutrition
Serving: 1taco | Calories: 183kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 233mg | Potassium: 4mg