Tacos de Ensenada La Banderita Style

Ingredients

For the batter

• 2 cup all-purpose flour (plus extra for dusting)
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Mexican oregano
• 1 tsp black pepper
• 1 1/2 – 2 cup cold Mexican beer (or sparkling water)
• 2 lb firm white fish (cod, mahi mahi, or halibut), cut into 6-inch strips

For the white sauce

• 1 cup Mexican crema (or sour cream)
• 2/3 cup mayonnaise
• Juice of 2 lime
• 1 tsp garlic powder
• Salt to taste

For assembly

• 16 OLE Street Taco Tortillas
• 4 cup thinly shredded green cabbage
• 2 cup pico de gallo (tomatoes, onion, cilantro, lime, jalapeño)
• Lime wedges
• Mexican hot sauce

TOPPINGS

Directions

1. Make the white sauce: In a small bowl, mix together Mexican crema, mayonnaise, lime juice, garlic powder, and salt. Refrigerate until ready to use.
2. Prepare the beer batter: In a medium bowl, whisk together flour, baking powder, salt, garlic powder, oregano, and pepper.
3. Gradually whisk in cold beer until you achieve a thick pancake batter consistency. The batter should coat the back of a spoon.
4. Heat the oil: Pour 2 inches of oil into a deep skillet and heat to 375°F. Use a thermometer for accuracy—proper temperature is crucial for crispy fish.
5. Prepare the fish: Pat fish strips completely dry with paper towels. Moisture is the enemy of crispy batter. Lightly dust each strip with plain flour.
6. Fry the fish: Dip each fish strip into the beer batter, letting excess drip off. Carefully place into hot oil. Fry 2-3 minutes per side until golden brown and crispy.
7. Drain and season: Transfer fried fish to a paper towel-lined plate. Season immediately with salt while still hot.
8. Warm the tortillas: Heat OLE Protein Plus tortillas on a dry griddle or over an open flame until lightly charred and pliable, about 30 seconds per side.
9. Assemble the tacos: Layer shredded cabbage on each warm tortilla. Top with a piece of crispy fish. Drizzle generously with white sauce. Add pico de gallo.
10. Serve immediately with lime wedges and your favorite Mexican hot sauce. Squeeze lime over each taco just before eating.