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Baja Fish Tacos Ensenada Style

Baja Fish Tacos Ensenada Style

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja.

For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion.


Serves 4

  • 2 cups plain flour

  • 1 tablespoon mustard

  • 1 teaspoon Mexican oregano

  • 1/2 teaspoon freshly ground pepper, plus more for seasoning

  • 1 cup dark Mexican beer (If you can't find that use any type of similar beer)

  • Vegetable oil, for frying

  • 2 pounds of cod, cut into 5-inch strips (about 16 strips)

  • 1 tablespoon sugar cane white vinegar

  • 1 teaspoon chile de arból oil (made by steeping chile de arból in warm olive oil to desired spiciness)

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon crumbled Mexican oregano

  • 1 cup of shredded white cabbage

  • 1/2 cup of cilantro

  • Corn tortillas, warmed

  • Pickled jalapeños and carrots, for serving

  • Lemon wedges, for serving

  • Mexican crema, for serving (or any type of sour cream or greek yogurt no sugar will do)

  • Thinly sliced red onion, for serving



  1. Combine 1 cup of the flour, Dijon mustard, 1 teaspoon of salt, the oregano and the pepper in a medium bowl, Gradually add the beer and whisk until combined, set aside.

  2. Pour enough vegetable oil into a large, heavy skillet to come 1 inch up the sides of the pan and heat to 180C, Meanwhile, combine the remaining 1 cup of flour and 1 teaspoon salt on a large plate.

  3. Season the fish pieces with salt and pepper and coat with the seasoned flour.

  4. Dip the fillets into the beer batter, then transfer to the skillet and fry in small batches, making sure not to overcrowd the pan, until golden brown and cooked through, about 5 minutes.

  5. Transfer to a paper towel lined plate to drain the excess oil. Repeat with remaining fish.

  6. Combine the vinegar, chile oil, olive oil and oregano in a medium bowl and season to taste with salt and pepper. Add the shredded white cabbage and the cilantro and toss to combine.

  7. To assemble the tacos, place a warm tortilla on each plate, top with fried fish, cabbage and pickled jalapeños, Mexican crema and red onion slices.

  8. Serve immediately!

Recipes Tips:

You can also serve these tacos with an array of salsas on the side, the ones that go best with this dish are a deep chile de arból salsa and a pico de gallo, more recipes to come!

Recipe from Casa Marcela
*All products available for purchase are tagged in the recipe.

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