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Ensenada Fish Tacos Recipe

Name: Ensenada Fish Tacos
Yield: 6
Ingredients: Fish

The Happy Foodie

Create a vibrant Mexican-inspired dinner with Rick Stein's Ensenada Fish Tacos served with a delicious chipotle sauce.

Ingredients

Fish

Method

Warm the tortillas in a dry frying pan, in a microwave or in the oven (page 306). Get your toppings – shredded cabbage, diced avocado, and hot chilli sauce – ready. Mix the ingredients for the crema and set aside.

To make the pico de gallo salsa, mix all the ingredients in a bowl, starting with the juice of half a lime and adding more to taste, if desired.

To make the batter, sift the flour, salt and baking powder into a roomy bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.

Cut the fish into fingers about 1cm thick. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for 2–2½ minutes until crisp and golden. Repeat until you’ve cooked all the fish, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.

Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves.

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