Tacos de Pescado Estilo Ensenada Recipe — Authentic Mexican

1 Ingredients

For the chipotle crema:
1/4 cup chipotles en adobo
2 tbsp water
1/2 cup mayonnaise
Salt, to taste
For the pico de gallo:
2 jitomates (tomatoes), finely chopped
1/4 white onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
Salt, to taste
For the fish:
4 tilapia fillets (or other firm white fish, e.g. cazón or robalo), cut into finger-sized strips
Flour, for dredging (about 1/2 cup)
1/2 cup flour (for the batter)
1 egg
1 cup cold water
2 tsp salt
2 tsp baking powder
1 tbsp fécula de maíz (corn starch)
Vegetable oil, for deep frying
To serve:
12 corn tortillas
Purple cabbage, finely sliced
Limes, cut into wedges

1

Blend the chipotles, 2 tbsp water, mayonnaise, and salt until smooth. Refrigerate until needed.
2

Combine the chopped tomatoes, onion, cilantro, lime juice, and salt for the pico de gallo. Set aside.
3

Whisk together the 1/2 cup flour, egg, cold water, 2 tsp salt, baking powder, and corn starch until you have a smooth batter the consistency of thick cream.
4

Pat the fish strips completely dry, then dust them in plain flour, shaking off excess.
5

Heat 5 cm of oil in a deep skillet or pot to 180°C (350°F).
6

Working in batches, dip each floured fish strip in the batter, letting excess drip off, and lower into the hot oil.
7

Fry for about 4 minutes, turning once, until deeply golden and crisp. Drain on paper towels.
8

Warm the corn tortillas on a dry comal for 30 seconds per side.
9

Build each taco: tortilla, a pile of purple cabbage, a strip of fried fish, a drizzle of chipotle crema, and a spoonful of pico de gallo.
10

Serve immediately with lime wedges.

→
Ice-cold water and gentle whisking (don't overmix) keep the batter light — this is the secret to the signature crisp shell.
→
Fry in small batches so the oil temperature doesn't drop — soggy batter is the enemy.
→
Cazón (small shark) is the truly traditional Ensenada fish, but tilapia, basa, or any firm white fish works well.