Ensenada Style Tacos

Total Time: 45 minutes
Serves: 3
Ensenada Style Tacos
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  • 12 corn tortillas
  • 6 fish fillets cut into strips
  • 1 cup flour
  • ½ tsp baking powder
  • 1 pinch oregano
  • 1 tbsp mustard
  • 1 can beer
  • 1 cup brandy
  • ½ qt vegetable oil
  • Pepper to taste
  • Salt to taste
  • ½ cup mayonnaise
  • ¼ cup canned chipotle chilies
  • ½ clove of garlic
  • ½ cup tomato, diced
  • 1 cup cabbage, minced
  • 1 big avocado, sliced


  1. Put fish fillets in a bowl and coat them with brandy, then cover with self-adherent plastic and put them in the fridge for an hour.
  2. Mix flour, baking powder, oregano, mustard, beer, a pinch of salt and another of pepper to form a light paste.
  3. Take the fillets out of the fridge, drain, cut into thin strips and then immerse in the paste to prepare and fry.
  4. Fry carefully in hot oil, make sure they just brown slightly and do not burn. After frying, remove and put them on napkin to remove excess oil.
  5. Prepare dressing mixing garlic, chipotle, mayonnaise, salt and pepper in the blender.
  6. Heat up the tortillas and prepare tacos with fried fish strips.
  7. Top with chipotle
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