Ensenada-Style Fish Tacos | Recipeish | Gustus Vitae
- Yield: Serves 4.
- Time Estimate: around 40 minutes.
- Storage Notes: Best if enjoyed immediately.
- Difficulty: Easy.
With our base in East LA, we know a thing or two about fish tacos. These are fantastic, if messy: overloaded small tortillas bursting with that soul-satisfying mix of spicy, salty, crunchy, and citrusy all in one bite.
- 16 small tortillas
- 2 good size halibut steaks
- 1 handful of cilantro
- 4 limes
- 1/2 head of purple cabbage
- 3 tbs mayo
- 1 avocado
- 2 tbs Smoked Sea Salt
- 4 tbs Taste of Jamaica Seasoning
- 1-2 large tomatoes
- 3 small papayas
- 1 red onion
- 3 eggs
- 1 cup panko bread crumbs
- 1 tbs vegetable oil
- Slice halibut steaks lenghtwise into 4 strips per steak, and reserve.
- Peel papaya, and finely chop and combine with tomato, onion, 1 tbs of Smoked Sea Salt, a finely diced handful of cilantro, and the juice of 2 limes. Reserve.
- Rinse cabbage, cut out the heart/stem, and finely slice into long slivers, combining with mayo. Reserve.
- Prep two bowls - one with well mixed eggs, the other with a panko-Taste of Jamaica mix. Dip each fish slice into the egg and then panko, repeating to double coat. Reserve - giving them a couple minutes to sit with the mix on them allows it to adhere better.
- Bring a wok or cast iron pan up to a high heat, and add in oil, before cooking off tortillas, 3-4 at a time, and reserving in a kitchen towel to keep warm. You're going for a bit of blistering and some brown spots - around 45 seconds per side is just fine.
- Arrange fish strips in an air fryer, and fry at 380 for 6 minutes, before flipping and frying a further 6.
- Place fish strips on warm tortillas, top with slaw, then spoon over papaya-tomato salsa, and serve with additional slices of lime.