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Ensenada Fish Tacos Recipe

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


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




  • 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


  1. In a small saucepan on medium heat, heat up 1/2 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.


  • Choose Fresh Fish: Opt for fresh, high-quality fish for the best flavor and texture. Look for fillets that are firm, have a mild smell, and glistening flesh.
  • Season and Marinate: Season the fish with salt, pepper, and any desired spices before cooking. For added flavor, marinate the fish in a mixture of lime or lemon juice, garlic, and spices for at least 30 minutes, or overnight in the refrigerator.
  • Properly Coat the Fish: If you're breading the fish, make sure to coat each piece evenly in flour, cornmeal, or breadcrumbs. Shake off any excess coating before frying or grilling to achieve a crispy texture.
  • Maintain Proper Oil Temperature: If deep-frying the fish, ensure that the oil is at the correct temperature (around 350-375°F or 175-190°C). Use a cooking thermometer to monitor the oil temperature for consistent and evenly cooked fish.
  • Use the Right Tortillas: Choose soft corn tortillas for a more authentic experience, but flour tortillas work well too. Heat them on a dry skillet or in the oven before assembling the tacos to make them pliable and easier to fold.
  • Don't Overload the Tacos: When assembling the tacos, be mindful not to overfill them with toppings. This will help prevent them from falling apart when you take a bite.
  • Balance Flavors: Create a balance of flavors in your toppings and sauces. Consider adding tangy elements like lime juice, pickled onions, or vinegar-based slaw to counter the richness of the fish and add freshness.
  • Customize Toppings: Customize your fish tacos with a variety of toppings. Consider options like shredded cabbage, diced tomatoes, sliced avocado or guacamole, chopped cilantro, sliced jalapeños, or crumbled cheese. Mix and match to your liking.
  • Serve with Citrus: Squeeze fresh lime or lemon juice over the assembled fish tacos just before serving. The acidity will brighten the flavors and add a refreshing touch.
  • Enjoy Fresh and Hot: Fish tacos are best enjoyed immediately after cooking. Serve them hot, straight from the stove or grill, to savor the crispy fish and retain the texture of the toppings.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican


  • 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