Ingredients per serving


Prepare the Fish

Prepare the "Cremanaise"

Serve the tacos

  • Lime wedges 10.0 piece
  • Purple cabbage, shredded 1.0 cups
  • Pico de Gallo, prepared 2.0 cup
  • Hot Sauce

Transport guests to the streets of Mexico with these Ensenada Style Fish Tacos! Chef Jonathan Zaragoza uses Knorr Professional Caldo de Pollo to create layers of flavor in this specialty.



  1. Prepare the Fish

    • Combine the beer, bouillon, garlic, mustard, oregano and eggs in an appropriately sized bowl.
    • Whisk till well incorporated. 
    • Add in the flour and baking powder to your wet ingredients and whisk till all the lumps are gone and you're left with a smooth batter. 
    • Place in refrigerator to hydrate and chill for 25 minutes.
    • Heat the oil in an appropriate sized pot for deep frying to 375F. 
    • Working in batches, dip the fish in the batter and place in the hot oil. 
    • Fry until they are golden brown (about 4-5 minutes), flipping to ensure even doneness. 
    • Remove from fryer and place on a a paper towel lined plate and season generously with salt.
  2. Prepare the "Cremanaise"

    Combine all ingredients in bowl and whisk until smooth.
  3. Serve the tacos

    Top tacos with pico de gallo, shredded cabbage, a lime wedge and your favorite Mexican hot sauce!