Ensenada Fish Tacos

Ensenada Fish Tacos (by Divalicias)

These fish tacos are favorites in the seaport town of Ensenada in the Baja California region of Mexico.  After a long night partying at Houssong’s Cantina, sustenance is found at the taco stands right outside in the square.  A lower-fat version would grill or pan-saute the fish which are also really good, but at the taco stands down in the Ensenada square they use fried fish. — Alicia Knight (aka Divalicias)

2 pounds of hailbut or other firm, boneless white fish
1 lime
1 cup flour
1 cup Masa Harina

1 tsp fine sea salt
1 16 oz dark beer (preferably a Mexican dark beer)

Salt and pepper to taste
1 1/2  tsp baking powder
1/2 tsp Chili powder 
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1/2 tsp Dry Mustard
1/2 tsp Dried Mexican Oregano

Canola oil — for frying. (About 1 inch in frying pan.)  

1 cup Mexican “crema” sour cream (or use 1/2 cup of mayonnaise and 1/2 cup plain yogurt mixed)
1/2 cup onion, minced
2 Tablespoons cilantro leaves, chopped 
2 jalapeno peppers, seeded and chopped
1 cup shredded cabbage (time saver — use coleslaw mix in a bag)

Soft tortillas (preferably corn tortillas) 

Make cabbage slaw and sauce:  Shred cabbage. Prepare the sauce by combining Mexican Crema Sour Cream (or plain yogurt & mayonnaise), cilantro, jalapenos and onions in a bowl. Add salt and pepper to taste. You can serve this sauce in the side or mix with cabbage  and let it all marinate while you prepare the rest of the meal.

Prepare fish:  Wash and dry fish, cut into 1-inch strips.  Add lime juice, salt and pepper to taste.  Let sit for 5 minutes while you make the batter.  

Make batter:  Mix flour and masa with salt and pepper, add other spices. Add beer and mix until well blended to make a thin batter like pancake batter. 

Fry the fish: Heat oil until it reaches 350 degrees. If you don’t have a thermometer you can test oil by placing a drop of the batter in oil after a few minutes of heat; if the batter cooks quickly, you are set.  
Dip fish strips into batter and place in the pan. Try to not over fill pan, you don’t want the strips to be touching each other. Fry fish until golden brown, about 2-3 min on each side. Place fish on paper towels
Assemble Tacos:  Heat tortilla in the oven or microwave and serve by placing one or two pieces of fish on a tortilla followed by white sauce and cabbage slaw.

Serve with pico de gallo and avocado sauce

Avocado Sauce:

1 ripe hass avocado
pinch of salt
juice from one Mexican lime (Limon)
unsweetened condensed milk
1/4 cup cilantro stemmed and chopped.

Add avocado to bowl and squeeze lime juice over top of avocado. Add salt to taste. Mash avocado until it has smooth consistency. Add small amounts of condensed milk and continue stirring until you get a consistency a little thinner than pancake batter. Add cilantro and stir.