Tony Zentgraf
Fish Tacos are always a favorite when we head south. Throughout Southern California there are so many taco stands that serve up their own twist on the classic baja or ensenada style fish tacos. These Ensenada Style Fish Tacos with Cilantro Lime Crema are a reminder of these trips to the taco shops in California.
The recipe is easy to make but in my opinion does make a mess when you fry the fish. But the end result is a delicious taco that takes me back to Southern California. Top them with the Cilantro Lime Crema and a salsa or hot sauce and you will see what makes them special.
Baja California the Home of the Fish Taco
The fish taco began as a coastal beach vendor offering south of the border in the 50s or 60s. It has been debated in what city in Mexico the fish taco was actually created.
Whether they are from Ensenada or San Felipe, Pacific Ocean-caught or Gulf of California-caught, fish tacos are delicious fried or grilled and definitely a Baja, California creation. The list of toppings you can add could probably go on for a mile.
Some of the best tacos I have had were on trips south of the border. The authentic flavors along with fresh fish are always amazing.
Rubio’s Made it Famous
The fried fish taco took off in California in the early to mid-80s with Rubio’s Fish Tacos starting in San Diego area. Taco shops all over Southern California and beyond have adapted their own styles of the fish taco. But to be fair the original style is the fried fish tacos from Baja California.
Ensenada Style Fish Tacos with Cilantro Lime Crema are a homage to these classic fish tacos from the days gone by.
Give these Ensenada Style Fish Tacos with Cilantro Lime Crema a try you will Enjoy them!
Ensenada Style Fish Tacos with Cilantro Lime Crema
Print RecipeRecipe Multiplier
Fish for Tacos
- 1 ½ lbs Cod Fillet
Batter for Cod
- 1 ¾ cups AP Flour
- ¼ cup Cornstarch
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 2 tsp Your Favorite Hot Sauce (I used Joey's Hot Sauce 50/50)
- 1 ea Egg slightly beaten
- 1 ea 12 oz Beer (I used 805 Beer but you can use any lighter body beer)
Frying Oil
- 3 cups Vegetable Oil
Taco Ingredients
- 24 ea Corn Tortillas
- 2 cups Pico de Gallo for garnish
- Cilantro Lime Crema Recipe
- 4 cups Shredded Cabbage
- Additional Hot Sauce as needed
- 24 ea Lime Wedges
Instructions
- Trim the bones and unwanted pieces from the cod loin.
- Cut the cod loin into roughly pieces about 2 oz
- Reserve the cod pieces in the refrigerator until you are ready to batter and fry.
Making the Batter
- In a bowl, combine the flour, cornstarch, baking soda, kosher salt & black pepper. Whisk to thoroughly combine.
- In a separate bowl, lightly beat the egg. Then add to the flour mixture.
- Add your favorite hot sauce to the eggs in the flour bowl. Mix in the egg and hot sauce into the flour mixture.
- Add beer into the bowl, about 4 oz at a time. Begin to incorporate the beer into the mixture.
- Continue the process adding another 4 oz at a time while mixing.
- Whisk the beer batter until it becomes the consistency of pancake batter. It is ok to have some small lumps in the batter.
Frying the Cod
- In a wide and deep pot, such as a dutch oven, heat the vegetable oil until it reaches 350°-365°. Checking with a candy thermometer or a specialized thermometer that can check oil temperature. I used a ThermoPro thermometer that is able to read oil temperature.
- Once the oil is heated, dredge the cod pieces into the batter covering all sides.
- Positioning the battered cod piece over the oil, lay the fish into the oil away from you so you do not splash yourself with oil.
- Continue the process, adding 3-4 pieces to the hot oil. The cod will sink to the bottom and should release and float to the surface in a few seconds if the oil was hot enough.
- Monitor the frying of the fish. You will probably have to turn the fish in the oil to fry evenly.
- Cook the fish for approximately 4 minutes. You can check the internal temperature of the cod. It should be between 140-150°. With a golden brown exterior.
- Drain the fried cod on paper towels.
- Place the cod in the oven on a sheet pan set at 200° while you continue to fry the remaining cod. Continue to add the cod to the pan as you finish each batch.
Assembling the Tacos!
- Heat the corn tortillas in a dry pan to make them plyable.
- Hold the tortillas in between a towel to keep them warm.
- Taking two hot corn tortillas, place some cabbage in the bottom.
- Place the fried cod on top of the cabbage.
- Top with pico de gallo, cilantro lime crema and hot sauce.
- Serve with a squeeze of a lime or two Enjoy!
