The BEST Fish Tacos – Ensenada Style w/ Shrimp, Pico + Mayocrema

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Start by peeling the shrimp and laying them on a paper towel on a sheet tray.

Lightly dust the shrimp with salt on both sides and place them in the fridge to dry brine.

Cut the halibut into approximately 50 g portions, removing the skin if necessary.

Season the halibut lightly with salt and place it in the fridge to dry brine.

Prep the toppings: shred the cabbage using a knife or mandolin, being careful.

Place the shredded cabbage in the fridge with a little cold water on top to keep it fresh.

Prepare the mayo crema by mixing mayonnaise, milk, crema, and garlic powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens