Ensenada Style Baja Fish TacosFrom grillwalker 6 years ago
- 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. shopping list
- Rule #1. NO flour tortillas only use fresh hot of the grill corn tortillas. shopping list
- 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” shopping list
- 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? shopping list
- INGREDIENTS shopping list
- fish shopping list
- 1 cup all purpose flour shopping list
- 1 cup Masa shopping list
- 1 1/2 tsp baking powder, shopping list
- 1/2 tsp granulated garlic shopping list
- 1/4 tsp cayenne or other powder of your choice shopping list
- 1/2 tsp dry mustard shopping list
- 1/2 tsp dried whole Mexican oregano powder shopping list
- kosher salt shopping list
- 1/2 teaspoon freshly ground black pepper, shopping list
- 12 oz one bottle cold Mexican beer, plus more to thin batter if necessary or just to drink. Tecate or Pacifico is my favorite shopping list
- 2 lbs firm white meat fish, I like Alaska halibut shopping list
- freshly squeezed lime juice preferably from Mexican limes shopping list
- canola oil for deep frying. shopping list
- white sauce shopping list
- ½ cup mayonnaise shopping list
- ½ lime (juiced) shopping list
- Unsweetened condensed milk shopping list
- avocado SAUCE shopping list
- 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 shopping list
- 1 ripe hass avocado – or go to SAMS club and buy pre made Quaco shopping list
- pinch of salt shopping list
- juice from one Mexican lime (Limon) shopping list
- unsweetened condensed milk shopping list
- 1/4 cup cilantro stemmed and chopped. shopping list
- pico de gallo salsa shopping list
- 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. shopping list
- 5 large ripe red tomatoes seeded finely chopped shopping list
- 1 large bunch of cilantro chopped stemmed shopping list
- 1 white onion finely chopped shopping list
- 2 serrano or jalapeño chilies finely chopped shopping list
- salt to taste shopping list
- juice of one Mexican lime shopping list
- De ARBOL hot sauce shopping list
- This fiery hot sauce is my all time favorite. A little goes a long way. So add gradually until you get the proper “Burn” shopping list
- 2 peeled tomatillos shopping list
- 2 cups De Arbol chilies stemmed shopping list
- 4 serrano chilis shopping list
- 5 cloves garlic shopping list
- juice from 2 limes shopping list
- salt to taste shopping list
- olive oil shopping list
How to make it
- 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 if you every got sick down in Mexico.
- 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?
- MAKE AHEAD ITEMS
- WHITE SAUCE
- Add lime juice to mayo and stir. Stir in small amounts of condensed milk until sauce is consistency of thin pancake batter. Not to runny and not to thick.
- NOTE: I like to use squirt bottles I buy from Smart and Final to apply sauces to tacos
- 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
- Add avocado to bowl and squeeze lime juice over top of avocado. Add salt to taste. Mash avocado until it has smooth consistency. Add small amounts of condensed milk and continue stirring until you get a consistency a little thinner than pancake batter. Add cilantro and stir.
- 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.
- Combine all ingredients, salt to taste.
- 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”
- In a large bowl combine ingredients and mix with olive oil until all ingredients have a fine coating. Transfer to baking sheet and bake at 375 until tomatillos start to char, around 15-20 minutes. Remove from oven allow to cool. Transfer to blender and blend until smooth. If you like a thinner sauce just add water until you achieve desired consistency.
- TIME TO FRY
- 1) Make the batter combine and mix the flour, baking powder, granulated garlic, cayenne, mustard, oregano, one tsp salt and pepper until well blended. Stir in the beer until batter is smooth. I like to make ahead of time so all ingredients can absorb the liquid.
- 2), trim the fish of all bloodlines and skin, cut into pieces the size and shape of your index finger, sprinkle with a few drops of lime juice and a little salt, Pour the oil it to a Disca or wide Cast Iron pan to a depth of two inches and heat to medium high.
- 3) Pat the fish dry with paper towels. Check batter for thickness. Should be the consistency of pancake batter.
- 4. Add the fish to the batter, make sure it is thoroughly coated then lift out of the batter, let it drip once and lay the fish gently into hot oil, cook a few pieces at a time, until they float and the batter is set but still very light in color.
- 5) Place the fish on a rack to drain. If need be you can cook and prep ahead of time just refrigerate fish until ready to cook. This makes cooking for a group or party much easier and the fish always seems to taste better.
- 6) When you are ready to serve reheat the oil to 350 to 360 degrees and fry the fish a few pieces at a time until crisp and golden brown.
- 7) To serve hold the tortilla in your hand and add a spoon full of avocado sauce, top with fish and squeeze lime over the whole piece, then drizzle a little white sauce and few drops of De Arbol sauce, top with Pico De Gallo and shredded cabbage. Get ready to ride the fish taco train to nirvana!!
The Cookgrillwalker On The Beach So Cal HB, CA
The Rating3 people
i made about month ago when we returned off our vacation from a lovely resort in north carolina, the chef there made baja taco's for us in the honeymoon sweet and your recipe reminds me of his ,thank the recipe was excellent especially the beer batte...morecaliforniagirl in Nashville loved it
Great recipe!aussie_meat_pie in My Kitchen loved it
great recipe! it's definitely ensenada style! thresher or mako shark fillets are the best if you want to go all the way out ensenada, bc authentic!
I had to google "unsweetened condensed milk" though and found out that it's just ev...morethesupertux in I live in loved it
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