TacosMedium

Ensenada-Style Fish Tacos

Name: Ensenada-Style Fish Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 250 ml Ice-cold lager; 500 ml Vegetable oil for deep-frying; 1 Chipotle chillies in adobo; 0.25 White onion, diced; 3 tbsp Fresh coriander, chopped; 2 cups Red cabbage, finely shredded; 600 g White fish fillets (mahi-mahi, sea bass); 150 g Plain flour; 4 Limes; 50 g Cornflour; 4 tbsp Mayonnaise; 0.25 tsp Black pepper; 1 tsp Baking powder; 1 to taste Salt; 2 Red tomatoes, diced; 3 tbsp Soured cream; 18 Flour or corn tortillas

40 min (25 prep + 15 cook) Medium 6 servings Baja California

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Beer-battered fish with red cabbage slaw and chipotle cream.

About this recipe

Ensenada-style fish tacos originate from Baja California and are widely considered among the finest tacos in Mexico. They consist of fillets of white fish coated in a crispy beer batter, deep-fried until golden, and served in corn or flour tortillas with red cabbage slaw, chipotle cream, pico de gallo, and a squeeze of lime. They were born at the seafood market in Ensenada in the 1950s and have since become a true gastronomic icon.

History & Origin

Tacos de pescado estilo Ensenada were born in the seafood markets of Ensenada, Baja California, in the 1950s, when local fishermen began battering and frying the catch of the day to sell in tortillas. The influence of Japanese cuisine (from immigrants who arrived in Baja California) and the proximity to the United States created a unique culinary style that fuses the best of the Pacific. The crispy beer batter is its hallmark, creating a perfect contrast with the freshness of the red cabbage and the creaminess of the chipotle salsa. The Mercado Negro in Ensenada and the stalls on Calle Primera are considered the official birthplace of this taco, although the credit is disputed between several historic establishments. They are served in flour or sweetcorn tortillas with pickled red cabbage, cream, pico de gallo and a generous squeeze of lime.

Estimated cost

£10.37

Total cost

£1.73

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

440

Calories

22g

Protein

44g

Carbohydrates

20g

Fat

Fibre

618mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the fish fillets into strips about 3 cm wide and 8 cm long. Season with salt and pepper.
2
Prepare the chipotle cream: blend the mayonnaise, soured cream, and chipotle chillies in adobo with a squeeze of lime until smooth. Season with salt. Refrigerate until needed.
3
Prepare the batter: whisk together the plain flour, cornflour, baking powder, and a pinch of salt. Gradually pour in the ice-cold beer, whisking until you have a smooth batter the consistency of double cream.
💡 The beer must be very cold and the batter should be used immediately. This ensures a light, crispy coating.
4
Heat the vegetable oil in a deep frying pan or saucepan to 180°C. Check the temperature by dropping in a little batter — it should sizzle immediately and float to the surface.
5
Dip each fish strip into the batter, allowing the excess to drip off, then carefully lower into the hot oil. Fry for 3-4 minutes until golden and crisp. Drain on kitchen paper.
6
Prepare the pico de gallo: combine the diced tomato, onion, coriander, lime juice, and salt. Mix gently.
7
Warm the tortillas. Assemble each taco with a bed of shredded red cabbage, a strip of crispy battered fish, a drizzle of chipotle cream, a spoonful of pico de gallo, and a squeeze of lime.