Ensenada-Style Shrimp & Tilapia Tacos with Pico de Gallo and Spicy Avocado Sauce
- π§ 1/2 Red Onion thinly sliced in half-moons
- πΆοΈ 1 Habanero Chili sliced
- π§ Salt to taste
- π 3 Limes juiced
- π₯€ White Vinegar enough to cover ingredients
- πΆοΈ 3 Serrano Chilies
- πΆοΈ 2 Morita Chilies or chipotle
- π₯ 2-3 tablespoons Mayonnaise
- π₯ 2-3 tablespoons Sour Cream
- πΆ 2 tablespoons Mustard
- π₯ 2 Avocados ripe
- πΏ 1 handful Cilantro
- π₯€ 1 splash White Vinegar
- π§ Salt to taste
- πΆοΈ Black Pepper freshly ground, to taste
- π§ Garlic Powder to taste
- π§ Water from boiling chilies
- π₯¬ 1/2 head Red Cabbage finely shredded
- π§ Water to cover
- π₯€ 1 splash White Vinegar
- π§ 1 pinch Fine Salt
- π 2 cups All-Purpose Flour
- πΆ 1 to 1.5 tablespoons Baking Powder
- π§ Salt to taste
- π§ Granulated Garlic to taste
- πΆοΈ Black Pepper freshly ground, to taste
- π₯ 1 Egg
- πΊ 12 oz (355 ml) Beer
- π€ ~18-20 pieces Shrimp peeled, deveined, tails on
- π 2 Tilapia Fillets cut into strips
- π§ Salt to taste
- πΆοΈ Black Pepper to taste
- π§ Garlic Powder to taste
- π₯ Peanut Oil enough for deep frying
- π§ 1 White Onion diced
- πΏ Cilantro chopped
- π 1 Tomato diced
- πΆοΈ 1 Red JalapeΓ±o diced
- π₯ 1 Cucumber diced
- π 1-2 Limes juiced
- π§ Salt to taste
- πΆοΈ Black Pepper to taste
- π½ Corn Tortillas
- π« Refried Beans
- π§ Shredded Chihuahua Cheese
- π― Flour Tortilla
Enjoy the vibrant flavors of Baja California with crispy deep-fried shrimp and fish tacos, served with pickled red onions, creamy avocado sauce, and pico de gallo.
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
π§
1/2 Red Onion thinly sliced in half-moons
πΆοΈ 1 Habanero Chili sliced
π§ Salt to taste Brand: Tone's Sea Salt
π 3 Limes juiced
π₯€ White Vinegar enough to cover ingredients
Creamy Avocado Sauce
πΆοΈ 3 Serrano Chilies
πΆοΈ 2 Morita Chilies or chipotle
π₯ 2-3 tablespoons Mayonnaise Brand: McCormick
π₯ 2-3 tablespoons Sour Cream Brand: Daisy Sour Cream
πΆ 2 tablespoons Mustard Brand: McCormick
π₯ 2 Avocados ripe
πΏ 1 handful Cilantro
π₯€ 1 splash White Vinegar
π§ Salt to taste Brand: Tone's
πΆοΈ Black Pepper freshly ground, to taste
π§ Garlic Powder to taste Brand: Tone's
π§ Water from boiling chilies
Shredded Cabbage
π₯¬ 1/2 head Red Cabbage finely shredded
π§ Water to cover
π₯€ 1 splash White Vinegar
π§ 1 pinch Fine Salt
Batter for Frying
π 2 cups All-Purpose Flour
πΆ 1 to 1.5 tablespoons Baking Powder Brand: Clabber Girl
π§ Salt to taste Brand: Tone's
π§ Granulated Garlic to taste Brand: Tone's
πΆοΈ Black Pepper freshly ground, to taste
π₯ 1 Egg
πΊ 12 oz (355 ml) Beer Brand: Modelo Especial
Seafood
π€ ~18-20 pieces Shrimp peeled, deveined, tails on
π 2 Tilapia Fillets cut into strips
π§ Salt to taste
πΆοΈ Black Pepper to taste
π§ Garlic Powder to taste
Frying Oil
π₯ Peanut Oil enough for deep frying
Pico de Gallo
π§
1 White Onion diced
πΏ Cilantro chopped
π
1 Tomato diced
πΆοΈ 1 Red JalapeΓ±o diced
π₯ 1 Cucumber diced
π 1-2 Limes juiced
π§ Salt to taste
πΆοΈ Black Pepper to taste
Tortillas
π½ Corn Tortillas
Optional Quesadilla
π« Refried Beans
π§ Shredded Chihuahua Cheese
π― 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, jalapeΓ±o, and cucumber. Combine in a bowl.
- Add lime juice, salt, and pepper. Mix well.
7- Fry Shrimp and Fish:
- Heat peanut oil to 320Β°F (175Β°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, Toneβs 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.
#tacos #seafood #mexican #ensenada #streetfood #flavorful #cookingathome
La Capital: https://www.youtube.com/@lacapitalcocina
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