Description
These Ensenada Fish Tacos served with Spicy Mayo are made with cod, flour, spices, corn tortillas and served with a delicious pico de gallo.
Ingredients
Scale
Fish
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 pound firm white fish, such as cod or halibut, cut into bite size pieces
- Corn tortillas, warmed
- Pico de gallo
- Cilantro, for garnish
- Canola oil for frying
Spicy Mayo
- ½ cup Mayonnaise
- 1 tablespoon sriracha
- Juice of ¼ lime
Instructions
- In a small saucepan on medium heat, heat up 1/2 inch oil. Oil should read 375°F on a candy thermometer.
- In a shallow dish, add the flour, paprika, onion powder, ground cumin, sea salt, and pepper.
- Dip the fish into flour mixture and repeat with rest.
- Fry the fish for 3 minutes on each side, until the fish reaches 145 degrees F.
- In a small bowl, add the mayo, sriracha, and lime juice.
- Assemble the tacos. Top each warm corn tortilla with fish. Add the pico de gallo, cilantro, and the spicy mayo sauce on top.
Notes
- Choose Fresh Fish: Opt for fresh, high-quality fish for the best flavor and texture. Look for fillets that are firm, have a mild smell, and glistening flesh.
- Season and Marinate: Season the fish with salt, pepper, and any desired spices before cooking. For added flavor, marinate the fish in a mixture of lime or lemon juice, garlic, and spices for at least 30 minutes, or overnight in the refrigerator.
- Properly Coat the Fish: If you're breading the fish, make sure to coat each piece evenly in flour, cornmeal, or breadcrumbs. Shake off any excess coating before frying or grilling to achieve a crispy texture.
- Maintain Proper Oil Temperature: If deep-frying the fish, ensure that the oil is at the correct temperature (around 350-375°F or 175-190°C). Use a cooking thermometer to monitor the oil temperature for consistent and evenly cooked fish.
- Use the Right Tortillas: Choose soft corn tortillas for a more authentic experience, but flour tortillas work well too. Heat them on a dry skillet or in the oven before assembling the tacos to make them pliable and easier to fold.
- Don't Overload the Tacos: When assembling the tacos, be mindful not to overfill them with toppings. This will help prevent them from falling apart when you take a bite.
- Balance Flavors: Create a balance of flavors in your toppings and sauces. Consider adding tangy elements like lime juice, pickled onions, or vinegar-based slaw to counter the richness of the fish and add freshness.
- Customize Toppings: Customize your fish tacos with a variety of toppings. Consider options like shredded cabbage, diced tomatoes, sliced avocado or guacamole, chopped cilantro, sliced jalapeños, or crumbled cheese. Mix and match to your liking.
- Serve with Citrus: Squeeze fresh lime or lemon juice over the assembled fish tacos just before serving. The acidity will brighten the flavors and add a refreshing touch.
- Enjoy Fresh and Hot: Fish tacos are best enjoyed immediately after cooking. Serve them hot, straight from the stove or grill, to savor the crispy fish and retain the texture of the toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 285.7
- Sugar: 2.0 g
- Sodium: 511.4 mg
- Fat: 9.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 35.6 g
- Fiber: 7.1 g
- Protein: 19.3 g
- Cholesterol: 61.5 mg
