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Ensenada Baja Fish Tacos

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  • Prep 45 min
  • Total 45 min
  • Ingredients 18
  • Servings 4
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Just south of the CA border you’ll encounter the fun, sun and sea of Ensenada, Mexico. This baja style fish tacos recipe was inspired by that beautiful region, and once you use it to learn how to make baja fish tacos, it may be hard to switch to any other kind. The tanginess of lime and the freshly battered fish make these fish tacos uniquely Ensenada-style. Enjoy them with an ice cold drink, you’ll be instantly transported to the beautiful sandy coast of Baja California.
by Nicole Presley
Updated May 31, 2024
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  • 1 lb cod fish fillets, bones removed, cut into long strips
  • 1 1/2 cups Gold Medal™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 bottle (12 oz) Mexican beer
  • Vegetable oil for deep frying (about 8 cups)
  • 4 corn tortillas

Serve with, as desired

  • Thinly sliced radish
  • Lime wedges
  • Old El Paso™ Crema Mexicana
  • Thinly sliced cabbage
  • Diced onion
  • Pico de gallo
  • Variety of Mexican Salsas
  • Chopped fresh cilantro
  • Cotija cheese


  • 1
    In a large bowl, mix all of the dry ingredients together including the cumin and paprika. Slowly whisk in the beer until the batter is smooth.
  • 2
    In large heavy bottom pot or deep fryer, heat oil (1 1/2 inches) to 350°F. If you don’t have a thermometer, drop a bit of batter into the oil–if it quickly sizzles to the surface, the oil is ready.
  • 3
    Coat the strips of fish in the beer batter. Using tongs, add the strips of fish to the hot oil in batches to avoid overcrowding the pot or deep fryer.
  • 4
    Fry each batch of fish for 5 to 7 minutes, turning occasionally, until golden brown.
  • 5
    Remove fish from the oil and place on a plate lined with paper towels to drain.
  • 6
    Heat tortillas on a hot comal or cast iron pan. Place fish in center of tortillas. Serve with radish, lime, crema, cabbage, onion, pico de gallo, your favorite Mexican salsas, cilantro and cotija cheese.

Nutrition Information

No nutrition information available for this recipe
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