This tacos Ensenada recipe is an easy, tasty, weeknight dinner recipe that is also perfect for Taco Tuesday. Topped with a sweet and tangy pineapple coleslaw, these fish tacos make the best taco night ever.
I love tacos, and I love beer-battered fish. Both of them are delicious when you want something really good for lunch or dinner. So it only made sense for me to make these delicious beer-battered fish tacos. These delicious tacos are a great meal for any occasion, but they’re especially fun for Taco Tuesday, which is when I tend to serve them. They’re authentic Mexican fish tacos that are always a hit, and because they’re so easy to make, you can spend more time with your family and less time in the kitchen!
I’ve been making these tacos for a while now – probably about a year. I have always loved this kind of taco, but I just never got around to try making it for myself. However, about a year ago, I decided to give tacos Ensenada a try, and I never looked back. I loved the flavor and how simple they were to make, and my family just loved eating them. It was a real winner.
This authentic Mexican fish taco recipe takes delicious cod, drenches it in beer batter, and fries it until crispy and golden brown. Then it’s placed in a flour tortilla and topped with my delicious pineapple coleslaw to create a Mexican dish with a distinct tropical flair that can’t be beat. The crispy, battered fish coupled with the pineapple coleslaw is a combination that will delight everyone’s tastebuds every time!
Why You’ll Love These Beer Battered Fish Tacos
- The fish is crispy, golden brown, and so easy to make.
- They only use a few simple ingredients.
- They’re a classic Mexican dish with a tropical twist.
Tacos Ensenada Ingredients
It only takes a few simple ingredients to make these delicious tacos. You’ll find everything you need easily at your local grocery store. The actual measurements are in the recipe card at the bottom of the post.
- All purpose flour
- Panko breadcrumbs
- Garlic powder
- 1Onion powder
- Chili powder
- Black pepper
- Vegetable oil
- Flour or corn tortillas
- Pineapple coleslaw
How to Make Tacos Ensenada
Making this recipe is absolutely the easiest thing ever. Even the frying is done in a pan and not a deep fryer. You’ll be done in no time!
Step 1: Prep
Slice the cod into 1 to 2-inch pieces and pat them dry with a paper towel.
Step 2: Make the Batter
Whisk together the flour, bread crumbs, beer, and seasonings in a medium bowl.
Step 3: Fry
Heat oil in a medium skillet on medium-high heat. Dip the fish into the batter and place the pieces into the hot oil. Fry for 2 to 3 minutes on each side until crispy and golden brown.
Step 4: Construct the Tacos
Heat the tortillas in a pan. Then, add the fish and pineapple coleslaw. Drizzle with your favorite sauce, serve with lime wedges, and enjoy!
Tacos Ensenada Tips and Variations
These tacos are incredibly easy to make, but even so, I have a couple of tips to help you make them the best that they can possibly be. I also have some great variations that I think you’ll enjoy, as well.
- Don’t overcrowd your pan when frying the fish. It will cause the oil temperature to lower, which will lead to a soggy coating.
- Always pat your fish dry with a paper towel so the batter can stick.
- Try making this recipe with orange roughy.
- Top with cheese, salsa, Pico do Gallo, guacamole, red onion or sour cream.
Tacos Ensenada FAQ
If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about tacos Ensenada.
What are tacos Ensenada?
It’s a fish taco that is made with beer-battered fish and served in a soft flour tortilla.
Where do fish tacos come from?
It’s a hotly debated topic, actually. Both Ensenada and San Felipe claim to be the home of fish tacos. Wherever they first came from, food historians agree that they did come from the Baja City area that both Ensenada and San Felipe call home. There are those who say that fish tacos owe their root to the immigration of Japanese fishermen who cam to Mexico in the 1950s and 1960s.
What does beer do in frying batter?
Beer adds carbon dioxide, foaming agents, and alcohol. These work together to produce a batter with a light, airy texture that’s thin but very crispy.
What kind of beer is best for fish batter?
Any pale ale beer will work well. Avoid dark beers with strong flavors like stouts and porters.
What fish is good for fish tacos?
Any lean, flaky white fish fillets are good for fish tacos. Try cod, orange roughy, halibut, tilapia, mahi-mahi, snapper, bass, and catfish.
What are the best sauces for fish tacos?
Taco sauce is good, but for really great tacos Ensenada, try a fish sauce made with sour cream, mayo, lime juice, garlic powder, and sriracha.
How to Store and Reheat Tacos Ensenada
The battered fish will keep in the refrigerator in an airtight container for up to 4 days. Always store your taco ingredients separately. Never store constructed tacos. The tortillas will get soggy.
To reheat the fish, place it on a baking sheet lined with parchment paper or foil. Baked for 10 to 15 minutes at 350 degrees, flipping it every five minutes.
Try These Delicious Crispy Fish Tacos Today
These tacos Ensenada are delicious, authentic, and so easy to make. Beer-battered fish and coleslaw with a tropical twist come together to create fish tacos that everyone will love. Give this recipe a try, and I know it will make more than one appearance on your table. Easy and delicious? What’s not to love?
More Delicious Taco Recipes
Pulled Pork Tacos – This taco recipe is made with juicy pulled pork, crispy fried onions, shredded cheese, and coleslaw.
Rib Eye Street Tacos – These street tacos are loaded with deliciously seasoned rib eye, diced onions, chopped cilantro and drizzled with fresh lime juice inside of warm corn tortillas.
BBQ Brisket Tacos – Made with crispy corn tortillas filled with shredded barbeque brisket, crispy fried onions, and a barbeque sauce drizzle, these tacos are sure to be enjoyed by everyone.
Try these Easy Baked Chicken Tacos from Deliciously Seasoned. Made with deliciously seasoned chicken, melted cheese, and a soft flour tortilla, these tacos are easy to make and perfect to serve with your favorite toppings.
Tacos Ensenada with Pineapple Slaw
- 12 ounce package Alaskan cod, thawed
- 1 cup flour
- ½ cup panko breadcrumbs
- 12 ounce beer
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup vegetable oil
- 6 flour tortillas
- Pineapple coleslaw
- Slice cod into 1-2 inch thick pieces. Pat dry with a paper towel.
- Combine flour, bread crumbs, beer, and seasonings in a medium mixing bowl. Stir well.
- Heat oil in a medium skillet over medium-high heat.
- Dip fish into batter. Place battered fish into hot oil and fry for 2-3 minutes on each side until crispy and golden brown.
- Heat flour tortillas, add fish and pineapple coleslaw and drizzle with your favorite sauce.
Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.