Ensenada-Style Fish Tacos - Rick Bayless

Name: Ensenada-Style Fish Tacos - Rick Bayless
Ingredients: 2 garlic cloves, peeled; Salt; 1/2 teaspoon Mexican oregano; 1/2 teaspoon fresh black pepper; 1 teaspoon yellow mustard (like French's); 1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon; 1 cup beer, sparkling water or water; 1 cup all-purpose flour (or use cake flour for a slightly lighter crust); 1 teaspoon baking powder; 1/3 cup mayonnaise; 1/3 cup Mexican crema, crème fraiche or sour cream; about 1/4 cup milk; 1 cup (or more) thinly sliced cabbage (I like Napa cabbage best); About 1 cup salsa (Chopped Tomato-Green Chile Salsa, Toasted Arbol Chile Salsa, Roasted Green Chile Salsa, or even one of the Mexican hot sauces like Tamazula or Valentina); 2 or 3 limes, cut into wedges; Vegetable oil to a depth of 1 1/2 inches for frying; 1 pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation—think halibut, sea bass, grouper, cod and the like); 12 warm corn tortillas

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INGREDIENTS - 2 garlic cloves, peeled - Salt - 1/2 teaspoon Mexican oregano - 1/2 teaspoon fresh black pepper - 1 teaspoon yellow mustard (like French's) - 1

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Ingredients

2 garlic cloves, peeled
Salt
1/2 teaspoon Mexican oregano
1/2 teaspoon fresh black pepper
1 teaspoon yellow mustard (like French's)
1 teaspoon concentrated chicken base or chicken-flavor powdered bouillon
1 cup beer, sparkling water or water
1 cup all-purpose flour (or use cake flour for a slightly lighter crust)
1 teaspoon baking powder
1/3 cup mayonnaise
1/3 cup Mexican crema, crème fraiche or sour cream
about 1/4 cup milk
1 cup (or more) thinly sliced cabbage (I like Napa cabbage best)
About 1 cup salsa (Chopped Tomato-Green Chile Salsa, Toasted Arbol Chile Salsa, Roasted Green Chile Salsa, or even one of the Mexican hot sauces like Tamazula or Valentina)
2 or 3 limes, cut into wedges
Vegetable oil to a depth of 1 1/2 inches for frying
1 pound boneless, skinless fish filets (practically anything will work, but I like larger-flake, lighter-flavor fish best for this preparation—think halibut, sea bass, grouper, cod and the like)
12 warm corn tortillas