Tacos de Pescado Ensenada (Beer Battered Baja Fish Tacos)
Crisp beer battered cod in a warm tortilla with cool cabbage, tangy crema and fresh pico de gallo, as sold on the street in Ensenada.
- Time45 min
- LevelMedium
- Costabout £3.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the cabbage with the juice of 1 lime and a pinch of salt. Mix the mayonnaise, yoghurt, cayenne and the juice of the second lime into a loose crema. Mix the tomatoes, red onion, jalapeno and coriander for the pico de gallo.
- 2
Pat the cod dry and season with salt. Toss in the 2 tablespoons of flour so it is lightly coated.
- 3
Whisk the 150 g flour, cornflour, baking powder and salt together. Pour in the cold lager and whisk briefly to a batter like thin double cream. Some small lumps are fine.
- 4
Heat the oil in a deep, heavy pan to 180 C. A cube of bread should turn golden in about 15 seconds.
- 5
Dip the fish in the batter and fry in batches of 4 or 5 pieces for 3 to 4 minutes, until deep golden and crisp. Drain on kitchen paper and sprinkle with salt.
4 min - 6
Warm the tortillas in a dry pan. Fill each with fish, cabbage, a spoonful of crema and pico de gallo. Serve straight away while the batter is crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.