Lunchbreak: Authentic fish tacos

Chef Jonathan Zaragoza

Birrieria Zaragoza

4852 S. Pulaski Road, Chicago, IL   60632 - (773) 523-3700

Check out their website for information on upcoming pop-up dinners.


Ensenada Style Fish Tacos by Birrieria Zaragoza

Serves 8

2 garlic cloves, microplaned

1 teaspoon, Mexican oregano

1 Tablespoon yellow mustard

2 teaspoons bouillon

2 cups beer

2 eggs, whole

2 teaspoons baking powder

2 cups all-purpose flour

Corn oil for frying

2 pound fish fillets, cut into 2 ounce strips (for example, I use cod)

2 dozen corn tortillas, warmed on griddle

Kosher salt to taste



½ cup mayonnaise

½ cup sour cream

¼ cup milk

1T tablespoon garlic powder

Pinch of salt

Combine all ingredients in a bowl and whisk till smooth.


For serving:

Lime wedges

Purple cabbage

Pico de gallo

Your favorite Mexican hot sauce

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.

Set all toppings out and people can pick and choose what they’d like on their taco.