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Ensenada Fish Tacos

kept byaakozlowski

1¼ pounds white fish such as catfish, tilapia, or striped bass
½ lime
1 tsp. kosher salt, divided
1 cup all-purpose flour
¾ tsp. baking powder
¼ tsp. granulated garlic or garlic powder
⅛ tsp. cayenne
¼ tsp. dry mustard powder or prepared mustard
¼ tsp. Mexican oregano, crumbled
¼ tsp. ground black pepper
12 ounces beer
Vegetable oil for frying
Lime crema:
1 Tbsp. lime juice
½ cup mayonnaise
To serve:
12 (6) corn tortillas, warmed
Finely shredded green cabbage
Lime wedges
Pico de gallo (Get the recipe)
Bottled Mexican hot sauce (optional)
Diced red onion (optional)
Cilantro sprigs (optional)



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