Name: Ensenada Fish Tacos
Prep time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 white fish fillets, boneless; 1 cup fresh cream; 1 cup butter; 1 onion, chopped; 1 cabbage, chopped; 18 corn tortillas; 1 cup wheat flour; 1 can lager beer; 1 cup white wine; 1 tablespoon dried oregano; 1 tablespoon ground marjoram; 1/2 tablespoons dry chicken broth or bouillon; 1 cup apple cider vinegar; 1/4 cups olive oil; sea salt; pepper

Preparation

Medium

In a deep bowl, mix the apple cider vinegar, chicken broth, olive oil, salt, and pepper. Add the chopped cabbage and onion and mix well. Wash the fish fillets with water and cut into strips. Place the fillets in a deep bowl, cover with the cup of white wine, and refrigerate for 1 hour.