This is it. This is our tried and tested homemade Fish Tacos, Ensenada Style recipe. There are no edible flowers, there are no fancy toppings. Only fresh, simple toppings to go with lovely deep-fried fish and enjoyed with proper corn tortillas. This is real street food magic made by you in your kitchen.
Fish Tacos
-10 to 12 corn tortillas
-350g white firm fish such as cod
-½ cup flour, more if necessary
¼ cup cornstarch
-1 tsp baking powder
-1 tbsp Lemon Pepper Seasoning
-1 tsp oregano
-1 tsp American-style mustard
-1 to ½ cups cold beer, Mexican beer works best!
- vegetable oil, the necessary
-sea salt
1 In a large bowl, mix the flour, cornstarch, baking powder, seasoning and oregano until evenly incorporated.
2 Add the beer a little at a time, and the mustard and whisk until the batter consistency is similar to a light pancake batter. It needs to coat the fish but not too thick, not too light. You can adjust the consistency by adding a bit more flour or beer as you fry the fish pieces.
3 Add enough oil to a large frying pot, enough to deep fry the fish pieces. Bring up the heat to medium-high until the oil is ready to fry.
4 Cut the fish into strips. You can choose to make little bite-size pieces or larger pieces to fit your tortillas.
5 Dip the fish pieces into the batter and carefully transfer them into the oil. Fry until the pieces are golden brown. Work in small batches.
6 Transfer the fried fish pieces to a rack to drain any excess oil. While they are still hot, sprinkle them with some salt such as Maldon salt.
Pickled Onions
-1 whole red onion, finely sliced
-1 lemon, juiced
-1 tbsp oregano
-1 tsp salt
1 Mix the lemon juice with the oregano and salt. Toss the onion slices and press to evenly cover them with the juice. Cover the bowl and let it rest for at least half an hour before using.
Cream & Mayo
-½ cup creme fraiche
-½ cup mayonnaise
-½ tsp salt or more to taste
1 Whisk together all the ingredients and keep covered inside the fridge until needed.
Easy Pico or Fresh Salsa
-2 cups diced tomatoes
-¼ white onion, diced
-½ cucumber, diced (optional)
-1 jalapeno, diced
-coriander, to taste
-fresh lime juice, to taste
-salt and pepper, to taste
-Tajin, to taste (optional)
1 Mix all the veggies and season with a little bit of lime juice, salt and pepper to taste. Adding a dash of Tajin gives an extra lovely touch to fresh salsa.
Note: It is a good idea to remove the seeds from the tomatoes to avoid the salsa being too liquidy but it is not necessary.
Extras
-white cabbage, finely sliced
-hot sauce, we recommend habanero sauce such as these
-our Spicy Lime Sauce is simply amazing with fish tacos
-salsa macha is absolutely fantastic with fish tacos too!
-lime slices
-radish slices
-fresh jalapeno slices
To Serve
1 Warm up the corn tortillas and keep them wrapped in a tea towel or inside a tortilla warmer
2 Add a generous layer of mayo & cream to the tortilla, followed by some cabbage. Place the fish on top and layer with pico, pickled onions, radish and jalapeno slices, a nice hot sauce and plenty of fresh lime on top.
#mexicanfood #mexicanflavours #foodie #madeinmexico #mexicantwist #mexicanfoodporn #easyandtasty #mexicanfoodlover #freshfood #foodphotography #eatfreshfood #beautifulfood #cocinamexicana #mexicanproducts #mexicaningredients #mexicandishes #onlinegrocerieslondon #mexicanproductsuk #wholesomemeals #homemademexican #mexicanflavours #Mexicantwist #mexicanadobos #adobomexicano #driedchiles #driedchillies #ontheblog #mexicangastronomy #mexicancuisine #homemademexicanfood #fishtacos #homemadetacos #realmexicanfood #homemadefishtacos