Authentic Mexican Tacos de Pescado de Ensenada (Baja Style Fish Tacos)

I have family in Ensenada, located in the Baja Peninsula, just two hours south of Tijuana. Whenever we visit, we stop by to see my cousin Erika, who is an incredible cook. I affectionately call her a “little atomic ant” because she is always on the move, managing so much with relentless energy. She runs an ice cream business, and rainy days can be challenging—sometimes I marvel at how she does it all. Life in Mexico can be tough, with rising costs, so we help her whenever we can. Ensenada is famous as the birthplace of the fish taco. Each time we pass through and catch a whiff of the fish factories, we know we’ve arrived! The area is bustling with tiny stands and street vendors offering an abundance of fresh fish, and we’ve discovered the best spots to eat. The Mercado Negro is a must-visit where the batter hits differently, but this fish taco recipe is one of Erika’s finest creations. We fell in love with it and often prefer it to the street vendors’ offerings. It beautifully blends the bold frontier flavors of Baja with a personal touch of Cajun spices.