The BEST Fish Tacos – Ensenada Style w/ Shrimp, Pico + Mayocrema

The ultimate Baja-style fish taco recipe — crispy fried halibut, mayocrema, pico de gallo, and salsa taquera roja. Inspired by Ensenada street tacos, this video shows every step of the way.

📺 WATCH as I fry the perfect golden batter, build the taco, and celebrate with my family — this one's for my sister’s birthday. ¡Vamos!

BATTER
712g beer, Mexican lager
470g AP flour
20g Knorr chicken bouillon
15g garlic, microplaned
50g yellow mustard
8g baking powder
1g Mexican oregano
51g eggs, 1 egg
12g Diamond Crystal kosher salt

FOR THE FISH
680g halibut, cut into 56g pieces
Diamond Crystal kosher salt
Black Pepper
Canola oil/frying oil

PICO DE GALLO recipe → https://www.jonathanzaragoza.com/reci...

MAYOCREMA
75g sour cream
75g mayonnaise
20g milk
3g garlic powder

SALSA TAQUERA ROJA
565g roma tomatoes
325g red jalapeno chiles, stemmed
210g water
60g white onion, large dice
25g garlic, peeled
15g Diamond Crystal kosher salt
8g white distilled vinegar
4g Knorr chicken bouillon
In an appropriately sized pot, combine tomatoes, onion, chiles and water and bring to a simmer over medium heat until the tomatoes have collapsed and are tender. Cool slightly and transfer to a food processor and add the garlic and seasonings to it and puree until smooth but some tomato and chile seeds are still visible. Taste and adjust as needed.

TAMARIND CHILTEPIN SALSA recipe → https://www.jonathanzaragoza.com/reci...

FINISHING THE TACOS
Shredded cabbage
Hot sauce
Limes
Corn Tortillas

1. Make the batter
Combine the beer, bouillon, garlic, mustard, oregano and baking powder in an appropriately sized bowl. Whisk till well incorporated. Add in the flour to your wet ingredients and whisk till all the lumps are gone and you're left with a smooth batter. Keep chilled in the refrigerator.

2. Season the fish
Season the fish on all sides with salt and pepper. Keep chilled in the refrigerator.

3. Make the pico
Combine all the ingredients in a bowl and mix well to incorporate. Keep chilled in the refrigerator.

4. Make the mayocrema
Combine everything in a bowl and whisk until smooth. Adjust texture with additional milk if too thick. Transfer to a squeeze bottle and keep chilled.

5. Fry the fish
Preheat oil in an appropriately sized stock pot to 350F. Dip the fish in the batter and coat completely. Swim in oil until it floats and allow to fryuntil the batter is set but not golden. Remove from oil and allow to rest for a few minutes or until you are ready to serve. Heat oil to 375F and drop the fish into the oil until golden brown. Remove from oil and season generously with kosher salt. Serve immediately.

6. Plate tacos
Place fish on the tortilla, top with shredded cabbage, pico de gallo, mayocrema, hot sauce and a squeeze of lime.