Ensenada Style Fish Tacos

Ingredients:

Fish filets
Corn tortillas
1 cup of fluor, (pancake fluor Works)
1/4 teaspoon of Royal (yeast, baking powder)
1/8 teaspoon of oregano
1 spoon of mustard
1 beer
Vegatable oil as needed
1/2 Purple Cabbage (Green cabbage work, but purple give better flavor)
1 purple onion (White onion work, but purple give better flavor)
6 Lemons
Sour cream
Mayonnaise
Soya sauce

Preparation instructions:

Cut onion in slices, put it in a bowl, squeeze 3 to 4 lemons on it, add 2 to 3 teaspoons of soya sauce and let it marinate for 1/2 to 1 hour.

Mix the sour cream with mayonnaise as much as you want and like to make taco cream.

Cut fish fillets in strips, mix flour, baking powder, oregano, mustard, beer, salt and pepper well until a light paste is obtained.
Dip the fish into the paste previously prepared; proceeds to heat the skillet with cooking oil to fry the fish. Fry strips gently until
they get golden brown (which does not take long) take out the fish strips and place them on paper towels to remove the excess of fat.


Warm tortillas and prepare the tacos, add the taco cream, marinated onion, some lemon drops and enjoy.

If you want to add more flavor to your tacos, you can add avocado slices or guacamole, pico de gallo salsa (salsa bandera (flag salsa)), or any salsa you like.