My mom grew up in Baja California. And since we lived in Los Angeles, there were many opportunities to visit. I have many fond memories of Baja California: the ranchos that my mom’s family had east of Mexicali, La Rumorosa, and the beaches at San Felipe and Ensenada. Below is a picture of my sister, my uncle and me a long time ago in Mexicali. It was always fun to visit my abuelita and my tíos and tías!
This recipe is from Ensenada, which is famous for its fish tacos.
BAJA CALIFORNIA: Tacos de Pescado – Estilo Ensenada
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon Mexican oregano, crumbled
1 tablespoon yellow mustard
1 tablespoon soy sauce
1 cup beer, preferably Mexican beer
1 teaspoon baking powder
1 cup all-purpose flour
12 -16 ounces grouper, tilapia, halibut or other white fish, cut into strips
¼ cup heavy cream or sour cream
¼ cup mayonnaise
¼ cup milk
The juice of one lime
1 – 2 cups chopped Napa cabbage, purple cabbage, and shredded carrots
1 cup salsa (I used this recipe) or a Mexican hot sauce like Tapatío or Cholula
2 limes, cut into wedges
Vegetable oil, for frying
12 corn tortillas
In a medium-sized bowl, add the garlic powder, salt, Mexican oregano, yellow mustard, soy sauce, and beer. Mix well. Add the flour and baking powder and whisk well to make a batter. Set aside.
For the cream sauce, mix the milk, mayonnaise, sour cream and lime juice and set aside.
Toss the Napa cabbage, purple cabbage and shredded carrots to combine evenly and set aside.
Heat the oil to a deep fry temperature (370 degrees Fahrenheit).
Dip the fish strips, individually, into the batter and fry until golden brown.
Reserve each piece on a plate lined with paper towels. Continue with the rest of the fish.
To assemble: Heat the tortillas on a comal or skillet until softened and pliable. Place a piece of fish and top with the cabbage, cream sauce and salsa. Squeeze some lime juice over each taco, to taste.