ensenada fish tacos

Tacos

Ensenada fish tacos

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Karla Zazueta’s take on Ensenada fish tacos – a Mexican delicacy bursting with fresh, zingy flavours and wonderfully crunchy textures – makes a vibrant family dinner and will satisfy everyone at the table.

Ingredients

140g plain flour, plus extra for dusting

1½ tsp baking powder

1 large free-range egg

1 tsp fine garlic salt

Pinch dried oregano

1 tsp american or dijon mustard

300g sustainable cod fillet, cut into 2cm strips

1 litre vegetable oil for deep frying

15 small corn tortillas to serve (see tip)

Iceberg lettuce, finely shredded, to serve

Lime wedges for squeezing

For the pickled red onion

1 tbsp fine sea salt

1 medium red onion, cut into thin strips

Juice 1 lime

Pinch of dried oregano

1 scotch bonnet chilli, finely chopped

For the pico de gallo salsa

3 medium ripe tomatoes, finely chopped

1 small onion, finely chopped

3 tbsp chopped fresh coriander

Juice 1 lime

For the mayonnaise sauce

3 tbsp soured cream

3 tbsp good quality mayonnaise

Directions

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