Tacos de Pescado
Serves 15
15 mins prep
20 mins cook
35 mins total
The best Tacos de Pescado (Ensenada-Style Fish Tacos) are a delicious explosion of flavor and texture. Every bite is filled with crispy fried fish, crunchy cabbage, and a spicy creamy sauce. Heavenly!
For the Batter:
Also Need:
For the Tacos:
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For the Batter:
Put all the batter ingredients in a blender.
Blend until smooth. About 2 minutes.
How to Cook the Fish:
Cut the fish into strips or into small pieces.
Rinse and pat dry the fish with a kitchen paper towel.
Use a firm, white fish like cod, bass, halibut.
On a plate, add 1 cup flour and 1/2 tsp salt. Mix to combine.
Coat the fish pieces with the flour + salt mixture.
Shake to remove the excess.
Place the flour-coated fish in the batter.
Coat the fish completely with the batter. Set aside.
Continue coating the rest of the fish.
Heat the oil in a deep saucepan or fryer.
Once the oil is hot, place some of the coated fish strips in the pan.
Fry for 2 minutes on each side, until golden brown.
Remove from the pan.
Drain any excess of oil by placing on a plate with a paper kitchen towel.
Repeat until all the fish are cooked.
How to Assemble the Tacos:
Heat the tortillas on a hot griddle.
Spread some of the mayo on a warm tortilla.
To the center, add a few pieces of the fried fish.
Add desired toppings - shredded cabbage, pico de gallo, and pickled onions.
Serve with salsa and a cold beer!