Fish and Shrimp Tacos Ensenada Style

rocio yaneth leon ordonez
Delicious fish and shrimp tacos breaded in flour tortillas with a delicious mayonnaise, vegetables, cabbage, and spicy salsa.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
38
Servings
  • 1/2 kilos fish fillet, bone-free
  • 1/2 kilos shrimp, large
  • 2 cups flour
  • 3 tablespoons mustard
  • 1/2 tablespoons oregano
  • 4 cloves garlic, medium
  • 1 tablespoon dry chicken broth or bouillon
  • 1 teaspoon baking powder, or baking soda
  • 1/2 teaspoons ground pepper
  • 1 onion
  • 2 tomatillos
  • 5 limes
  • 1 cabbage
  • 1 1/2 liters vegetable oil, for frying
  • 1 mallet fresh cilantro
  • salt
  • 1 1/2 cups water
  • 1 kilo tortillas
  • mayonnaise
Preparation
1h
0 mins
Medium
  • Prepare the breading with flour, mustard, oregano, garlic, pepper, chicken broth powder, a small piece of onion, and water. Mix everything with a whisk until there are no lumps. The baking powder is added once the mixture is whisked and left to rest for a while.
  • The prepared flour is set aside while the fish and shrimp are filleted into pieces the length of a tortilla. Season with salt and pepper to taste.
  • Chop the vegetables: onion, cilantro, tomato, and make a salsa bandera with the vegetables. The cabbage is chopped separately very finely, and the mayonnaise and limes are for serving with the tacos.
  • In a deep skillet, heat all the oil until very hot. Dip a piece of fish in the prepared flour and place it in the hot oil, and do the same with the shrimp. Serve in the hot tortilla with the vegetables, mayonnaise, and a very spicy salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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