Ensenada Style Baja Fish Tacos Recipe

10
Servings

Ingredients

  • Before you start cooking there are a few sacred rules that must be adhered to or you will be subject to the curse of “Montezuma’s revenge” Yea you know what I am talking about.
  • Rule #1. NO flour tortillas only use fresh hot of the grill corn tortillas.
  • Rule # 2 beer BATTER FRIED NEVER GRILLED. Grilled is cool and of course it is a healthy alternative and I will probably some time in the future post a grilled recipe. That said, grilled is definitely not authentic and subject to “The Curse”
  • Rule #3 NO lettuce not even as a garnish or on the side of the plate. Only use cabbage. Need I remind you of the consequences?
  • INGREDIENTS
  • fish
  • 1 Cup all purpose flour
  • 1 Cup Masa
  • 1 1/2 Teaspoon baking powder,
  • 1/2 Teaspoon granulated garlic
  • 1/4 Teaspoon cayenne or other powder of your choice
  • 1/2 Teaspoon dry mustard
  • 1/2 Teaspoon dried whole Mexican oregano powder
  • kosher salt
  • 1/2 Teaspoon freshly ground black pepper,
  • 12 Ounce one bottle cold Mexican beer, plus more to thin batter if necessary or just to drink. Tecate or Pacifico is my favorite
  • 2 lb s firm white meat fish, I like Alaska halibut
  • freshly squeezed lime juice preferably from Mexican limes
  • canola oil for deep frying.
  • white sauce
  • ½ cup mayonnaise
  • ½ lime (juiced)
  • Unsweetened condensed milk
  • avocado SAUCE
  • This sauce is a rich creamy sauce you will find in most street stands throughout Baja. It is primarily used for fish Tacos and Carne Asada tacos. It is thin and rich but should not be confused with guacamole
  • 1 ripe hass avocado – or go to SAMS club and buy pre made Quaco
  • pinch of salt
  • juice from one Mexican lime (Limon)
  • unsweetened condensed milk
  • 1/4 Cup cilantro stemmed and chopped.
  • pico de gallo salsa
  • Sometimes simple is better. This very simple authentic salsa recipe is fresh, clean and goes great on everything from scrambled eggs to Baja fish tacos.
  • 5 large ripe red tomatoes seeded finely chopped
  • 1 large bunch of cilantro chopped stemmed
  • 1 white onion finely chopped
  • 2 serrano or jalapeño chilies finely chopped
  • salt to taste
  • juice of one Mexican lime
  • De ARBOL hot sauce
  • This fiery hot sauce is my all time favorite. A little goes a long way. So add gradually until you get the proper “Burn”
  • 2 peeled tomatillos
  • 2 Cup De Arbol chilies stemmed
  • 4 serrano chilis
  • 5 cloves garlic
  • juice from 2 limes
  • salt to taste
  • olive oil