Tacos de Pescado Estilo Ensenada

Step by stepInstructions

1. Whisk the flour, cornstarch, baking powder, and salt, then whisk in the ice-cold beer to a smooth batter the consistency of thin pancake batter; rest it for ten minutes.
2. Season the fish strips with salt and pat them dry.
3. Heat an inch of oil in a heavy skillet until a drop of batter sizzles and floats immediately.
4. Dip the fish in the batter, let the excess drip off, and fry in small batches until golden and crisp, about three to four minutes; drain on paper towels.
5. Warm the tortillas on a hot comal.
6. Layer each taco with fish, cabbage, a drizzle of crema, and pico de gallo; serve with lime wedges.