Classic Ensenada Fish Tacos | Rick Bayless Taco Manual 

In the early 90’s I worked for a seafood company in LA that produced the best breaded and battered fish and back then most people didn’t have a clue what fish tacos were. I spent a lot of time in Baja and I became a disciple of fish tacos. Simple white sauce recipe is 50/50 plain yogurt and mayo with lime juice. Rubio’s still makes a great product.

“Fish tacos should only be grilled” they prattle as I dump old El Paso taco seasoning in my fish fri

Too much talking chef! I could drive to ensenada in this amount of time to get a few fish tacos :)

what no RADISHES WTF NOPE

Add some pureed chipotle peppers and adobo into that baja crema to making it fire!

Thresher shark was a staple for tacos back when Ensenada created these. I recall going to the fish taco stands (as a kid; late 60’s) and overhearing this from my parents

We were in Ensenada on our sailboat in 1982 and had fish tacos almost every morning at the fish market. They were great and they only cost 15 cents.

My ex and her family are from Ensenada. Her grandmother uses pancake mix instead of flour and baking powder. Works amazingly!

I grew up in San Diego and Fish Tacos are amazing when they are done right

Chef, I have made these in the past using your previous videos with this recipe. It is my absolute favorite. I wish I could give this video more than one thumbs up.

This is one of the only recipes where I don’t change a thing. It’s just perfect, and has become a weekly rotation in my home.

I lived off of fish tacos, and Pacifico Ballenas, the first time I went to Cabo San Lucas in '89-'90. We ( me and 5 buddies ) drove, and camped, all the way down Baja and you could get these just about anywhere there were people ( Baja is mostly desert with long stretches between towns ) and they were 4 for $1 US. We had planned on a 4 week trip but it ended up being 6 because it was so damn fun.

Made these tonight for my wife and I. I used cake flour (Japanese cake flour that I had leftover from a recipe) and Modelo. I think I agree with Rick that it would be ideal to use regular flour instead of cake flour because it came out TOO lightweight where it couldn’t hold the condiments well and also absorbed the liquids very easily. That being said, it came out like tempura, just a tad thicker, and was delicious. My wife said the fish was amazing and ate it as a deconstructed fish taco.

Thank you chef for this video. My oldest brother still lives in Ensenada. He's a retired doctor of ocean sciences that worked at CICESE ocean research institute. We've, our family, have had some properties there. There is a taco stand on 11th street that made time magazine. Yes the "black market," called this way because the fish was freshly brought in and it was built on dirt instead of some concrete, the juices from the ice and fish mad the ground black, thus it's name. I've fished much of that area throughout the years and many times only brought back barracuda. We took out the oil line and used it for fish tacos, delicious. I met a Sioux chef out of San Diego Marriot that used to bring back barracuda and cut it up, served with onion, avocado, lemon and what not, serve it in a martini glass and sell it at the bar for $5.00 as a ceviche, delicious. I think most people try to get the recipe for the sauce and call it "San Felipe," sauce, which I agree, Ensenada is really the origins.

My mom lives in Ensenada I go once every few months. The fish tacos at traileros right when you enter Ensenada is my favorite. But Ensenada has amazing carne asada and al pastor tacos too.

Hey Rick, I made these three times. I used, beer, then water and my favorite was soda water! My family loved the jumbo shrimp over the cod. They popped as I would bite into them. The crema was awesome with mayo and sour cream. I added spices and chulula to the crema. My son said it was the best taco in his life, and I agreed. Thank you!

I love fish tacos! It reminds me of when I was a kid in the 1970's. My parents and I would drive across the Texas/Mexico border (close to the Gulf of Mexico) and have some delicious fish tacos at this little Mexican Seafood Restaurant.

A bag of coleslaw mix is a time saver for the cabbage 😊

These Tacos look amazing. Thank you Chef and I can't wait to try them very soon. Gracias.

When my son introduced me to fish tacos, my first thought was 'ugh, that sounds disgusting.' It wasn't, and I am eternally grateful to my son. They're delicious.