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Ensenada-Style Fish Tacos | Recipeish | Gustus Vitae

  • Yield: Serves 4.
  • Time Estimate: around 40 minutes.
  • Storage Notes: Best if enjoyed immediately.
  • Difficulty: Easy.

With our base in East LA, we know a thing or two about fish tacos. These are fantastic, if messy: overloaded small tortillas bursting with a deeply satisfying mix of spicy, salty, crunchy, and citrusy all in one bite.


  • Slice halibut steaks lenghthwise into 4-5 strips per steak, and reserve.
  • Peel papaya, and finely chop and combine with tomato, onion, Tbs of Mojito Marinade Seasoning, a finely diced handful of cilantro, and the juice of 2 limes. Reserve.
  • Rinse cabbage, cut out the heart/stem, and finely slice into long slivers, combining with mayo. Reserve.
  • Prep three bowls - one of flour, one with well mixed eggs, and the last with a panko & Everything But The Taco Seasoning mix. Dip each fish slice into the flour, then egg, and then panko, repeating to the last two steps again to double coat. Reserve - giving them a couple minutes to sit with the mix on them allows it to adhere better.
  • Bring a wok or cast iron pan up to a high heat, and add in oil, before cooking off tortillas, 3-4 at a time, and reserving in a kitchen towel to keep warm. You're going for a bit of blistering and some brown spots - around 45 seconds per side is just fine.
  • Arrange fish strips in an air fryer, and fry at 380 for 6 minutes, before flipping and frying a further 6.
  • Place fish strips on warm tortillas, top with slaw, then spoon over papaya-tomato salsa, dust generously with Jalapeño Lime Ranch Seasoning for that final pop of bright, spicy flavor, and with serve a garnish of lime slices.