Ingredients
1 pound of white fish (such as cod, halibut, or tilapia) or large shrimp
1 cup of all-purpose flour
1 tsp of baking powder
1/2 tsp of salt
1/2 tsp of garlic powder
1/2 tsp of paprika
1/2 tsp of ground cumin
1 cup of beer (preferably a light Mexican beer)
8-10 corn tortillas
Vegetable oil, for frying
2 cups of shredded cabbage
1/2 cup of mayonnaise
1/4 cup of sour cream
1 tbsp of lime juice
1/4 tsp of garlic powder
1/4 tsp of ground cumin
Salt, to taste
Fresh lime wedges, for serving
Fresh cilantro, chopped, for garnish
Salsa, for serving (optional)
Directions
1. **Prepare the Fish or Shrimp**: Cut the white fish into 1-inch wide strips or peel and clean the shrimp. Pat them dry with a paper towel.
2. **Mix the Batter**: In a large bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/2 teaspoon of ground cumin. Gradually whisk in 1 cup of beer until the mixture is smooth. Let the batter rest for about 10 minutes.
3. **Heat the Oil**: In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C).
4. **Make the Sauce**: In a small bowl, mix together 1/2 cup of mayonnaise, 1/4 cup of sour cream, 1 tablespoon of lime juice, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of ground cumin. Add salt to taste and stir until well combined. Set aside.
5. **Coat the Fish or Shrimp**: Dip each piece of fish or shrimp into the batter, making sure it’s fully coated.
6. **Fry the Fish or Shrimp**: Carefully place the battered fish or shrimp into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. **Warm the Tortillas**: While the fish or shrimp is frying, warm the corn tortillas in a dry skillet over medium heat, or wrap them in a damp paper towel and heat them in the microwave for about 30 seconds.
8. **Assemble the Tacos**: Place a few pieces of fried fish or shrimp onto each warmed tortilla. Top with a handful of shredded cabbage and a drizzle of the prepared sauce.
9. **Garnish and Serve**: Squeeze fresh lime juice over the tacos, garnish with chopped fresh cilantro, and serve with additional lime wedges and salsa if desired. Enjoy your Ensenada Style Fish or Shrimp Tacos!