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ENSENADA STYLE TACOS

ENSENADA STYLE TACOS

Total Time: 45 minutes
Serves 3

Ingredients

corn tortillas
12 ct.
fish fillets, cut into strips
6
flour
1 cup
baking powder
1/2 tsp.
oregano
pinch
mustard
1 tbsp.
beer
1 can
brandy
1 cup
vegetable oil
1/2 qt.
pepper
salt
mayonnaise
1/2 cup
chipotle chilies, canned
1/4 cup
garlic clove
1/2
tomato, diced
1/2 cup
cabbage, minced
1 cup
big avocado, sliced
1

Easy Directions

  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