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Dinner for 5

Ensenada Fish Tacos

Beer-battered cod fries until crisp, then fills warm tortillas with chipotle sauce, cabbage, and fresh toppings.

$2.61per serving $$
65 minstart to table
5servings

MexicanBudgetLunchesDinners

Ingredients

  • 1/2 cup all purpose flour
  • 1 tsp [baking powder]
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried mexican oregano
  • 1 tbsp yellow mustard
  • 6 oz mexican pilsner-style beer
  • 6 cups avocado oil (optional)
  • 1 lb cod
  • 1/2 tsp kosher salt
  • 1 tbsp cornstarch
  • 1/2 cup mexican crema
  • 1/2 cup mayonnaise
  • 2 tbsp lime juice
  • 2 chipotle peppers in adobo
  • 1/2 tsp kosher salt
  • 12 warm corn tortillas
  • 2 cups thinly sliced green cabbage
  • hot sauce
  • pico de gallo
  • lime wedges

Steps

  1. Whisk the flour, baking powder, pepper, oregano, mustard, and beer into a smooth batter.
  2. Blend or finely chop the chipotle peppers, then mix them with crema, mayonnaise, lime juice, and salt.
  3. Cut the cod into strips, season with salt, and dust with cornstarch.
  4. Heat the avocado oil to 350 F in a deep, heavy pot.
  5. Dip the cod in the batter and fry in batches for 3 to 5 minutes, until golden and 145 F inside.
  6. Warm the tortillas, then fill them with cod, cabbage, chipotle sauce, hot sauce, pico de gallo, and lime wedges.

Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.

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