Ensenada fish tacos recipe

I know fish tacos are made in many places across both the United States and Mexico. But historians agree that they originated around the Mercado Negro fish market in Ensenada. What may have been grilled fish to start quickly became crispy fish wrapped in corn tortillas with some thin-sliced cabbage and salsa mexicana—simple, forthright flavors of the local cooking. Through the years, “Baja crema” became part of the story, as did the brash local dried chile salsa (for which I’m grateful)…

This recipe will make 12 tacos, out of the 1 1/2 lb cod loin that I cut I was able to get 12 pieces roughly 2 oz each. If using a different type of fish, try to keep roughly the same size, this way the frying time should remain consistent. Other Salsas that would go great on these tacos - Charred Tomatillo Salsa & Hatch Chile and Roasted Vegetable SalsaQuick Restaurant Style Chipotle

These Fish Tacos are easy to make and so flavorful! With seasoned fish, cabbage slaw, avocado and the best fish taco sauce! The best homemade fish taco recipe! #fishtacos #tacos #fishrecipes

Experience the culinary delights of Authentic Ensenada Fish Tacos—a coastal favorite renowned for its fresh flavors and crispy textures. Found along the southern Pacific coast, these tacos offer a taste of Baja California's vibrant seafood culture, making them a must-try dish for any seafood enthusiast!

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