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.