Ensenada Fish Tacos

These Ensenada Fish Tacos served with Spicy Mayo are made with cod, flour, spices, corn tortillas and served with a delicious pico de gallo.

We are finally back in Sunny Florida and I am so excited to have seafood back in my life! I don’t think I’m cut out for the cold weather, even though I did it for 6 years in New York City. I went to the local seafood market in West Palm Beach where they have the freshest fish at a reasonable price.

You can use cod, halibut or mahi mahi for this recipe. I would ask your local seafood market what their freshest white fish is. You can ask them to fillet it for you, and they should be able to do it.

If you love this recipe, feel free to try my Pork Birria Taco or my Beef Queso Birria Tacos.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• White fish
• Flour
• Paprika
• Onion powder
• Cumin
• Corn tortilla
• Pico de gallo
• Canola oil
• Spicy Mayo

See recipe card for quantities for Ensenada Fish Tacos.

Instructions

In a shallow dish, add the flour, paprika, onion powder, ground cumin, sea salt, and pepper. Dip the fish into flour mixture and repeat with rest. 

In a small saucepan on medium heat, heat up ½ inch oil. Oil should read 375°F on a candy thermometer. Fry the fish for 3 minutes on each side, until the fish reaches 145 degrees F.

Assemble the tacos. Top each warm corn tortilla with fish. 

Add the pico de gallo, cilantro, and the spicy mayo sauce on top.

Best way to warm a tortilla

• Over a Gas Stove Flame – I love to use this method because it gives the tortilla a light char and it warms up quickly. Toast the tortilla directly over a low flame on a gas stove. Use tongs to rotate the tortilla, about every 20 seconds. Keep close watch as you toast the tortilla.
• On a Cast Iron- Heat a large cast iron over medium-high heat. Add tortillas in a single layer and toast 20 seconds on each side until warm on each side.

Substitutions

Flour: If you would like for the fish to be keto, use almond or coconut flour. I used all purpose flour and it worked wonders.

Spices: I used a combination of paprika, onion powder, cumin, salt and pepper and it was marvelous. If you happen to have Mexican oregano, that is perfect for this recipe too. I would even use Old Bay Seasoning.

Pico de Gallo: Feel free to get creative with the pico de gallo. You can make your own or jut buy in the store. I have seen people add chopped mango or pineapple into their pico to add a tropical flavor to the fish tacos.

Cilantro: I love adding chopped cilantro on these tacos. You could use chopped scallions, chives or parsley as well.

Tortillas: Feel free to use flour or corn tortillas. I have seen a combination of both they are starting to sell now, or even a low carb tortilla.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add hot sauce on top of the fish tacos for some heat.
• Deluxe - add guacamole, pickled onions, or make a slaw.
• Kid friendly - add crushed tortilla chips.

Check out this Mexican Veracruz Style Fish.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Ensenada Fish Tacos don't stand up well to freezing.

Top tip

Do not overcook the fish. 2-3 minutes per side, max.

Ensenada Fish Tacos

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• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

These Ensenada Fish Tacos served with Spicy Mayo are made with cod, flour, spices, corn tortillas and served with a delicious pico de gallo.

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Ingredients

Scale 1x2x3x

Fish

• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 pound firm white fish, such as cod or halibut, cut into bite size pieces
• Corn tortillas, warmed
• Pico de gallo
• Cilantro, for garnish
• Canola oil for frying

Spicy Mayo

• ½ cup Mayonnaise
• 1 tablespoon sriracha
• Juice of ¼ lime

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Instructions

1. In a small saucepan on medium heat, heat up ½ inch oil. Oil should read 375°F on a candy thermometer. 
2. In a shallow dish, add the flour, paprika, onion powder, ground cumin, sea salt, and pepper.
3. Dip the fish into flour mixture and repeat with rest. 
4. Fry the fish for 3 minutes on each side, until the fish reaches 145 degrees F.
5. In a small bowl, add the mayo, sriracha, and lime juice.
6. Assemble the tacos. Top each warm corn tortilla with fish. Add the pico de gallo, cilantro, and the spicy mayo sauce on top.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 285.7
• Sugar: 2.0 g
• Sodium: 511.4 mg
• Fat: 9.5 g
• Saturated Fat: 1.7 g
• Carbohydrates: 35.6 g
• Fiber: 7.1 g
• Protein: 19.3 g
• Cholesterol: 61.5 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.