Baja Fish Tacos
Let's taco bout the perfect fish taco with Liam Domonkos.
🌻 Guten Morgen from Berlin! It’s great to be back just in time for summer, even though I’m still wearing a sweatshirt.
Favorite Food interviews real people about their favorite food.
“Pair it with a chela helada—a frosty Mexican beer—and you’ve hit paradise."
Growing up in Texas, I ate A LOT of tacos. I love tacos, and that’s one of the things I miss most living in Europe.
Therefore, I was more than excited when filmmaker and photographer, Liam Domonkos, offered to make his favorite food, Baja fish tacos.
Over homemade Baja fish tacos and refreshing micheladas, we chat about Mexico, why tacos are so good, and where to get the best fish tacos.
I’m already mentally planning my next trip to Mexico.
What's your favorite food?
For someone as food-obsessed as I am, that answer is constantly changing. But there is a pattern—one that revolves around convenience, texture, and flavor.
I gravitate toward foods that are handheld, portable, and satisfying. There's something inherently joyful about a dish you can eat on the move or standing up, no cutlery required. I’m talking burgers, pizza, sandwiches, burritos, tacos—the glorious union of a carb-based vessel filled with protein and flavor. Even if sauces sometimes get a little messy (they usually do), I’m still here for it.
If I had to choose just one from this delicious family tree, it would be tacos. And more specifically, the Baja-style fish taco—sometimes called the Ensenada taco. This is my holy grail.
Why is this your favorite food?
Baja or Ensenada-style fish tacos are a gift from the coastal gods of Mexico. Typically made with beer-battered, deep-fried white fish, they’re crispy, golden, fluffy, and light, served in a flour tortilla (yes, flour—unlike the corn tortillas often used for meat tacos).
Toppings can vary, but some staples you’ll often find include shredded cabbage or coleslaw, fresh pico de gallo, creamy white sauce (think chipotle mayo or a tartar-style dressing), lime wedges, radish, avocado, pickled jalapeños, and sometimes even a sweet surprise like pineapple. They strike a beautiful balance: crunchy, creamy, fresh, tangy, spicy—all in one bite.
It’s that perfect combination: crispy, zesty, refreshing. A Baja taco is the ideal warm-weather meal. Pair it with a chela helada—a frosty Mexican beer—and you’ve hit paradise.
Describe the perfect Baja fish taco.
Freshness is non-negotiable.
The fish should be crisp but delicate—white fish like cod or mahi mahi works beautifully. A lightly dressed slaw or a juicy pico de gallo brings balance. A squeeze of lime is essential—zesty, bright, and cutting through the richness. Add a little heat with pickled jalapeños or your favorite hot sauce.
It's got to have crunch, acid, spice, and creaminess, all in one soft tortilla.
Any interesting facts about Baja fish tacos?
The origin story of the Baja fish taco is kinda fascinating. It’s believed that Japanese fishermen who immigrated to Baja California post-WWII brought with them tempura-style frying techniques. Mixed with Mexico’s love of fresh seafood and tortillas, the Baja fish taco was born.
That said, even before that, Spanish conquistadors recorded Indigenous people along the coast eating corn tortillas filled with fish. So the fish taco might be older than we think—an ancient tradition with a modern twist.
What’s one memory you have of Baja fish tacos?
I’d had fish tacos before traveling to Mexico, but nothing—and I mean nothing—prepared me for the real deal. I’ve been a fan of Mexican food and culture for as long as I can remember, so when my partner and I planned to finish our South American backpacking trip in Mexico back in 2020, I was ecstatic. But fate had other plans—COVID hit, and we got stuck in Guatemala for five months instead.
Two years later, we finally made it. We spent five incredible months exploring Mexico and many of its culinary delights, and one of our first stops was Baja. Mexico City was chilly that spring, so we flew to the coast in search of sun and found it in La Paz.
La Paz is a low-key, coastal city in Baja California. It’s not a party town, but it has a chill, sun-soaked vibe and a special kind of charm.
Fun little trivia: it’s the setting of Steinbeck’s incredible novella, The Pearl.
One spot I’d bookmarked from my research was TacoFish—a modest taquería known by locals and travelers alike. The menu is large, but when it comes to the tacos, it's simple: fried fish or fried shrimp tacos. Please note the taco dorado (a deep-fried rolled taco) also slaps. The mantarraya dorado (ray taco!) was surprisingly delicious.
But personally, the star of the show? That crispy fish taco.
TacoFish lets you build your own taco with a bar of condiments—slaws, pickled veggies, salsas, pico, and more. That first bite, sitting outside in the sun with the sea breeze in the air? Unforgettable.
There’s this perfect snapshot in my mind: sitting at the taqueria, fish tacos in hand, my partner by my side, both of us sipping micheladas. It was simple, delicious, and totally blissful.
Mexico is fucking magical.
Where can I get the best Baja fish tacos?
If you ever find yourself in La Paz, TacoFish is a must. There are also two locations in Guadalajara—not quite as transcendent, but still very tasty. People rave about Tacos Fénix in Ensenada, too (it’s on my list).
In the U.S., Rubio’s Coastal Grill is a chain that helped bring the Baja-style taco north of the border. I haven’t tried it myself, but it has a loyal following.
Personally, I love making my own. There’s something special about prepping everything from scratch—pickling my own veggies, whipping up sauces, grilling or frying the fish myself. Someday, I hope to catch the fish too—hook to tortilla.
That’s the dream.
❤️ Thank you Liam for the incredibly tasty fish tacos. I am still thinking about that salsa.
Taco Fish is amazing! There are actually two locations in La Paz - we went to the one on the Malecon on the beach, which has nice water views.
Barracuda Cantina in Los Cerritos is also really good: https://maps.app.goo.gl/4RCvN1A1bWwyT4kR6