The BEST Fish Tacos – Ensenada Style W/ Shrimp, Pico + Mayocrema
Prep
15m
Cook
20m
Total
35m
Jonathan Zaragoza
Steps
1
In an appropriately sized pot, combine tomatoes, onion, chiles and water and bring to a simmer over medium heat until the tomatoes have collapsed and are tender. Cool slightly and transfer to a food processor and add the garlic and seasonings to it and puree until smooth but some tomato and chile seeds are still visible. Taste and adjust as needed.
2
Make the batter
Combine the beer, bouillon, garlic, mustard, oregano and baking powder in an appropriately sized bowl. Whisk till well incorporated. Add in the flour to your wet ingredients and whisk till all the lumps are gone and you're left with a smooth batter. Keep chilled in the refrigerator.
Combine the beer, bouillon, garlic, mustard, oregano and baking powder in an appropriately sized bowl. Whisk till well incorporated. Add in the flour to your wet ingredients and whisk till all the lumps are gone and you're left with a smooth batter. Keep chilled in the refrigerator.
3
Season the fish
Season the fish on all sides with salt and pepper. Keep chilled in the refrigerator.
Season the fish on all sides with salt and pepper. Keep chilled in the refrigerator.
4
Make the pico
Combine all the ingredients in a bowl and mix well to incorporate. Keep chilled in the refrigerator.
Combine all the ingredients in a bowl and mix well to incorporate. Keep chilled in the refrigerator.
5
Make the mayocrema
Combine everything in a bowl and whisk until smooth. Adjust texture with additional milk if too thick. Transfer to a squeeze bottle and keep chilled.
Combine everything in a bowl and whisk until smooth. Adjust texture with additional milk if too thick. Transfer to a squeeze bottle and keep chilled.
6
Fry the fish
Preheat oil in an appropriately sized stock pot to 350F. Dip the fish in the batter and coat completely. Swim in oil until it floats and allow to fryuntil the batter is set but not golden. Remove from oil and allow to rest for a few minutes or until you are ready to serve. Heat oil to 375F and drop the fish into the oil until golden brown. Remove from oil and season generously with kosher salt. Serve immediately.
Preheat oil in an appropriately sized stock pot to 350F. Dip the fish in the batter and coat completely. Swim in oil until it floats and allow to fryuntil the batter is set but not golden. Remove from oil and allow to rest for a few minutes or until you are ready to serve. Heat oil to 375F and drop the fish into the oil until golden brown. Remove from oil and season generously with kosher salt. Serve immediately.
7
Place fish on the tortilla, top with shredded cabbage, pico de gallo, mayocrema, hot sauce and a squeeze of lime.
Nutrition Facts
Per serving708 calories
Calories from
- Protein 19%
- Carbs 32%
- Fat 49%
-
Fat High 37 g 56%
-
Saturated Fat High 6 g 30%
-
Carbohydrates 54 g 18%
-
Fiber 3 g 12%
-
Sugar 7 g 14%
-
Protein High 32 g 64%
-
Cholesterol High 75 mg 25%
-
Sodium High 1,250 mg 52%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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