Ensenada-Style Shrimp & Tilapia Tacos with Pico de Gallo and Spicy Avocado Sauce

Experience the vibrant flavors of Baja California with these delicious Ensenada-style seafood tacos. Featuring crispy deep-fried shrimp and fish, these tacos are paired with a range of homemade accompaniments: pickled red onion with habanero, a creamy avocado sauce, and refreshing pico de gallo. Get ready for a burst of flavor and color that will transport your taste buds to the streets of Ensenada.

Ingredients

Pickled Onions with Habanero

🧅 1/2 Red Onion thinly sliced in half-moons
🌶️ 1 Habanero Chili sliced
🧂 Salt to taste Brand: Tone's Sea Salt
🍋 3 Limes juiced
🥤 White Vinegar enough to cover ingredients

Creamy Avocado Sauce

🌶️ 3 Serrano Chilies
🌶️ 2 Morita Chilies or chipotle
🥄 2-3 tablespoons Mayonnaise Brand: McCormick
🥛 2-3 tablespoons Sour Cream Brand: Daisy Sour Cream
🍶 2 tablespoons Mustard Brand: McCormick
🥑 2 Avocados ripe
🌿 1 handful Cilantro
🥤 1 splash White Vinegar
🧂 Salt to taste Brand: Tone's
🌶️ Black Pepper freshly ground, to taste
🧄 Garlic Powder to taste Brand: Tone's
💧 Water from boiling chilies

Shredded Cabbage

🥬 1/2 head Red Cabbage finely shredded
💧 Water to cover
🥤 1 splash White Vinegar
🧂 1 pinch Fine Salt

Batter for Frying

🍞 2 cups All-Purpose Flour
🍶 1 to 1.5 tablespoons Baking Powder Brand: Clabber Girl
🧂 Salt to taste Brand: Tone's
🧄 Granulated Garlic to taste Brand: Tone's
🌶️ Black Pepper freshly ground, to taste
🥚 1 Egg
🍺 12 oz (355 ml) Beer Brand: Modelo Especial

Seafood

🍤 ~18-20 pieces Shrimp peeled, deveined, tails on
🐟 2 Tilapia Fillets cut into strips
🧂 Salt to taste
🌶️ Black Pepper to taste
🧄 Garlic Powder to taste

Frying Oil

🥜 Peanut Oil enough for deep frying

Pico de Gallo

🧅 1 White Onion diced
🌿 Cilantro chopped
🍅 1 Tomato diced
🌶️ 1 Red Jalapeño diced
🥒 1 Cucumber diced
🍋 1-2 Limes juiced
🧂 Salt to taste
🌶️ Black Pepper to taste

Tortillas

🌽 Corn Tortillas

Optional Quesadilla

🫘 Refried Beans
🧀 Shredded Chihuahua Cheese
🌯 Flour Tortilla

Instructions

1- Prepare Pickled Onions with Habanero (2 days in advance):

• Thinly slice the red onion into half-moons and slice the habanero chili into rings.
• Place onions and habanero in a glass container.
• Season with sea salt and squeeze lime juice over the mixture.
• Pour white vinegar until ingredients are submerged.
• Cover and refrigerate for at least 24 hours, ideally 2 days.

2- Creamy Avocado Sauce (Same day):

• Boil serrano and morita chilies in water for 5 minutes.
• Remove stems and place chilies in a blender. Add some boiling water.
• Add mayonnaise, sour cream, mustard, avocado flesh, cilantro, vinegar, salt, pepper, and garlic powder to the blender.
• Blend until smooth, adding more water for consistency.
• Pour into a squeeze bottle using a funnel.

3- Shredded Cabbage (Same day):

• Finely shred cabbage and place in a container.
• Cover with water, add vinegar and salt. Let soak for 15 minutes, then drain well.

4- Batter for Frying (Same day):

• Sift flour into a large bowl.
• Add baking powder, salt, granulated garlic, and pepper; whisk well.
• Add an egg and slowly whisk in beer until smooth.

5- Prepare Seafood (Same day):

• Season shrimp and tilapia with salt, pepper, and garlic powder.

6- Pico de Gallo (Same day):

• Dice onion, cilantro, tomato, jalapeño, and cucumber. Combine in a bowl.
• Add lime juice, salt, and pepper. Mix well.

7- Fry Shrimp and Fish:

• Heat peanut oil to 320°F (175°C) in a deep pot.
• Dip seasoned shrimp in batter and fry for ~5 minutes until golden. Drain on paper towels.
• Repeat for tilapia, frying for ~6-7 minutes.

8- Assemble Tacos:

• Heat tortillas on a comal.
• Add fried seafood, shredded cabbage, pico de gallo, pickled onions, habanero slices, and a drizzle of creamy sauce.
• Serve with lime wedges.

9- Optional Shrimp Quesadilla:

• Heat flour tortilla with refried beans and cheese.
• Add fried shrimp, pico de gallo, pickled onions, and creamy sauce.

Prep Time: 1.5 - 2 hours (exclude advance prep)
Cook Time: 30-40 minutes
Total Time: 2 days (including advance prep)
Servings: 6-8 tacos
Equipment: Oster Blender, Clabber Girl Baking Powder, Tone’s Seasonings
Calories, Proteins, Fats, Carbohydrates: Not specified

Cooking Tips

• Make pickled onions in advance to enhance flavor.
• Sift flour and use beer for a light, crispy batter.
• Keep oil clean by removing stray batter pieces during frying.

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Ensenada-Style Seafood Tacos