Baja Fish Tacos
Ensenada's street-cart classic — strips of flaky white fish in a light, crackling beer batter, fried golden and tucked into warm flour tortillas with shredded cabbage and lime crema. Cold lager keeps the batter airy so the fish steams gently inside its crisp shell.
- Time
- 35 min
- Heat
- Yield
- 8 tacos
- Region
- Baja California
Ingredients
Beer batter
Lime crema
To build
Method
Whisk the crema, mayonnaise, lime juice, and a pinch of salt until pourable, then refrigerate.
Whisk the flour, cornstarch, baking powder, and salt, then stir in the cold lager just until smooth. Rest the batter in the refrigerator while the oil heats.
Heat the oil in a deep pot to 375°F. Pat the fish strips very dry and season lightly with salt.
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Drag each strip through the batter and lower into the oil, frying in batches of 3 or 4 until deep golden and crisp, about 3 minutes. Drain on a wire rack.
Warm the flour tortillas on a comal or directly over a low flame until soft and puffed.
Lay a bed of cabbage in each tortilla, top with a fish strip, drizzle generously with lime crema, and finish with pico de gallo and a squeeze of lime.
Build the plate
