Ensenada-Style Fish Tacos

Name: Ensenada-Style Fish Tacos
Yield: About 6 servings
Ingredients: 2.2 pounds fish (about 1 kilogram); 1 cup all-purpose flour (about 120 grams); 1 large egg; 1 bottle club soda (about 12 ounces or 355 ml); Oregano, to taste; Salt, to taste; Black pepper, to taste; Garlic powder, to taste; Mustard, to taste; as needed Vegetable oil,

Jazania Bibriezca @cook_15557584

In my opinion, lightly frying the tortillas in oil gives the tacos a better flavor.

Jazania Bibriezca @cook_15557584

In my opinion, lightly frying the tortillas in oil gives the tacos a better flavor.

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Ingredients

About 6 servings

2.2 poundsfish (about 1 kilogram)
1 cupall-purpose flour (about 120 grams)
1large egg
1 bottleclub soda (about 12 ounces or 355 ml)
Oregano, to taste
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Mustard, to taste
as neededVegetable oil,

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Steps

1

Cut the fish into strips and set aside. In a bowl, mix the dry ingredients, then add the egg, a splash of mustard, and the club soda. Taste for salt, then mix in the fish strips.
2

In a pot with plenty of oil, fry the fish. Heat the tortillas, or fry them if you prefer. Serve the tacos with salsa bandera (also known as pico de gallo), pickled onions, mayonnaise, ketchup, mustard, and hot sauce. Enjoy!
3

Tips: You can use beer instead of club soda for the batter; I used club soda because I didn't have beer, but both work well. I added cucumber to the salsa bandera for a fresher taste. You can also chop cabbage to serve on the side, along with pickled onions. Enjoy!