Traditional recipes

Mariscos German’s Fish Voted the Best Taco in San Diego

Mariscos German’s Fish Voted the Best Taco in San Diego

The best tacos tend to be simple, with clean, vibrant, and varied flavors, each component good enough to stand on its own. The filling should be made with an eye for balance in taste and moisture level. The toppings, be they traditional onions and cilantro or new-wave chipotle harissa, should brighten, heighten, and tie the whole taco together into a cohesive, delicious dish.

We recently published our third attempt at ranking the country’s top tacos, and this time we looked to our readers to help us identify more of the best. We put out a call to action, asking them to comment on our site or our social media pages, or to email us with their nominations for the best tacos in the country. Additionally, we asked our knowledgeable Daily Meal staff and City Editors to weigh in with their picks. We gathered these nominees together and added them to all the tacos that were considered last year. In the end, we had a list of about 330 tacos, which we then compiled into a survey and sent to our distinguished panel of taco experts — food and restaurant personalities who know a superior taco when they taste one. They voted, we tallied the results, and then put together America’s 75 Best Tacos. There are some amazing tacos served around the country and, as it turns out, a few can be found in San Diego.

Mariscos German’s version is the quintessential San Diego fried fish taco: generous in size and filled with grated cabbage; fresh, battered pieces of fish fried to golden brown perfection; and topped with a creamy sauce. If you’re really hungry, order the Baha Trio — one fried fish taco, one marlin taco, and one shrimp taco — and wash it all down with a cheap can of beer or some coconut juice sipped right out of the coconut.

The tacos are so good, in fact, they were voted to the very respectable #7 spot on our national list, beating out the pulpo ajillo taco at Mariscos El Pulpo (#43), the shredded pork taco at Las Cuatro Milpas (#59), and the fish taco at Fat Fish (#68), which means the fish taco at Mariscos German is also the very best taco in San Diego.


Mariscos German Beyer is San Diego's #1 choice for delicious seafood offerings. And it's not hard to see why. Voted one of the best taco spots, they're importing fresh seafood off the coast and delivering it in a myriad of Mexican eats, all from a food truck roaming SD's streets.

Chef Jorge Fuentes is a bit of a local celebrity. His award-winning tacos were featured on the Cooking Channel's San Diego Taco Trip, and residents from all over southern California know him by name. From tacos and burritos to quesadillas and tostadas, each is customizable with your choice of seafood. Go with the fish, and Chef Jorge Fuentes will prepare it in traditional style "a la plancha", hot and fresh right off the grill. Or get all the seafood you can handle with a tostada loca featuring shrimp and savory octopus. Whatever you choose, you're getting a belly full of delicious. So find Mariscos German Beyer and get seafood that'll make you see food in a whole new light.

Marlin Taco - a generous portion of fish is covered in a layer of melted cheese, topped with freshly chopped celery and bell peppers


One Man's Exhaustive Search For The Best Fish Taco In San Diego

If anyone ever heeds his call and founds a religion dedicated to the worship of the fish taco, they would certainly build the high church in Ensenada, a seaside city of 270,000 in the Mexican state of Baja California. It was there that, at some point in the middle of the 20th century, some forgotten culinary genius first put fried fish, cabbage, crema (a sort of thinner sour cream) and pico de gallo on a corn tortilla. And many still consider it the best place in the world for fish tacos.

But if Ensenada is the Mecca of this new faith, San Diego is its Medina. Legend has it that the first American to taste real fish tacos was a San Diego State student named Ralph Rubio. He tried them on a surfing trip to Baja in the '70s, and when he started serving them at a small walk-up stand in the San Diego neighborhood of Mission Bay in 1983, it inspired a fervor that consumed the city. (It also eventually allowed him to open 190 Rubio's taquerias in five states.) Today, fish tacos are almost as closely associated with San Diego as pizza is with New Haven and ribs are with Kansas City. They're served at virtually every Mexican restaurant in the city -- and at the majority of the other restaurants as well.

I've long been a huge fan of tacos, but most taquerias in Los Angeles, where I live, specialize in terrestrial meats -- carnitas, pastor, chorizo, carne asada, chicken mole -- so I had never personally witnessed the miracle of a perfect fish taco. I decided to drive south to San Diego to rectify that.

I polled friends from the area and scoured the Internet to put together an ambitious fish taco itinerary for the weekend. I avoided chains with locations outside San Diego, such as Rubio's and Wahoo's, and tried to pick places within a few blocks of the ocean. (After all, who wants to give up a parking spot at the beach to get lunch?) Having narrowed the playing field to 19 spots across the entire 50-mile length of the county, I embarked on a search for the perfect fish taco on the beaches of San Diego.

Before we dive in, a note on methodology. At each restaurant, I ordered a Baja fish taco if offered a choice between grilled and fried fish, I always went with the more traditional fried. I always ate at least half the taco. I did not announce myself as a journalist. And I rated each taco on a totally subjective scale of one-to-five fish, with one being the worst and five being the best.

Here's the chronological course of events that unfolded on my quest. You can find a complete map of my journey at the bottom of the story. And if all you care about is the absolute best taco I ate -- which was very good indeed -- you can click here to skip straight there.

Norte Mexican Food and Cocktails

M y first stop was in Carlsbad, a manicured, tourist-friendly beach town at the northern edge of greater San Diego. My destination was Norte Mexican Food and Cocktails, one of those sprawling Mexican restaurants that have inhabited red-roofed adobe buildings in towns across America for decades. As a place to sit and enjoy the San Diego weather while nursing a Negra Modelo, it was perfectly pleasant. The same could not be said of their fish taco, which was wrapped in two corn tortillas so parched and crumbly that they could have been mistaken for stale Tostitos. The only miraculous thing about the fish within was its uncanny resemblance to cotton balls. To make matters worse, it cost $6.55, more than any other taco I tried over the weekend.

Location: 3003 Carlsbad Blvd, Carlsbad

Price: $6.55 each

Rating:

It was an ill omen for the trip. I pressed on to Encinitas's scruffy, sleepy main drag North Coast Highway 101, to the Leucadia location of .

Roberto's Mexican Food

Roberto's Mexican Food is a local chain of taquerias. One bite told me their fish taco was worlds better than the first one. The fish combined a nice crunch with a moist interior, and the crema and fresh-tasting pico de gallo were both top-notch. My only complaint? The taco was a little big. It was almost as vast and messy as a Chipotle burrito.

Location: 1900 N Coast Highway 101, Leucadia

Price: $2.99 each

Rating:

Fish 101

Just a half mile down 101 was my next stop, Fish 101, a casual seafood joint decked out in the blond planks of wood made fashionable by Momofuku and Chipotle.

As befits a restaurant specializing in seafood, the fish in my taco -- cod -- tasted fresh and bright. It was nicely cooked, too, with a delicate crunch. As a taco, it suffered from a couple structural flaws: too much greenery and pico de gallo and a tortilla that fell apart halfway through eating.

Location: 1468 N Coast Highway 101, Leucadia

Price: $3.75 each

Rating:

Karina's Taco Shop

The next stop on my tour, Karina's Taco Shop, had the gloomy feel, plasticky turquoise booths and whacky typography of a place that hadn't been renovated since the early '90s. The food was scarcely more inspiring. The fish in my taco had the industrial rectangularity of a frozen fish stick. It was served with a lemon wedge instead of a lime wedge. And it was topped with overly soggy cabbage and a pico de gallo that was so cloying it could have been ketchup. Only a surprisingly solid tortilla kept it from plumbing the depths of the taco at Norte.

Location: 916 N Coast Highway 101, Encinitas

Price: $2.85 each

Rating:

Kotija Jr. Taco Shop

Another source of the glum vibe at Karina's may have been its proximity to the bustling Kotija Jr. Taco Shop. When I visited, every table was taken and the line to order at the counter stretched out the front door. And no wonder: Kotija Jr. served the best fish tacos of the northern part of my journey.

Kotija Jr., like Roberto's, hewed closely to the classic formula developed in Ensenada. But a smaller size and a scanter covering of vegetation let the taste and texture of the fish shine through more clearly than at Roberto's. (And also made it easier to eat.) This was clearly an excellently made taco, without any obvious flaws -- though I had a hunch that the best was still to come.

Location: 852 N Coast Highway 101, Leucadia

Price: $2.99 each

Rating:

Juanita's Taco Shop

Juanita's feels straight out of Thomas Pynchon's "Inherent Vice" -- a place where almost everyone was wearing a stoned grin, a swimsuit or (often) both. One man had on nothing above the chest except a straw hat. Another had obviously come straight from a morning of surfing the arms of his still-damp wetsuit dangled from his waist.

A friend warned me in advance that Juanita's, though excellent, is not known for its fish tacos. Sure enough, most of the other diners were eating carnitas, carne asada or other terrestrial meats. I could see why, once I got my fish taco. The outside of the fish was flabby rather than crisp, and the cabbage had been swapped out for iceberg lettuce.

Location: 290 N Coast Highway 101, Encinitas

Price: $2.45 each

Rating:

Bull Taco

I drove right past my next stop, the Cardiff location of Bull Taco, twice before figuring out where it was -- inside the campground at San Elijo State Beach. The location was well worth the search. It's perched on a bluff with a dramatic view of the beach. Every seat on the patio has a ravishing view of the sand and waves below.

Bull Taco's motto is "Inauthentic Mexican" they specialize in tacos with toppings like Lobster Bacon Chorizo and Duck Confit. But I was bound to my mission to order the basic fish taco. It lived up to the shop's motto. The fish (mahi-mahi) was grilled and topped with cotija cheese, shredded lettuce and some sort of orange sauce. These innovations did not improve the taco -- they just made it fussy and overwrought.

Location: 2050 S Coast Highway 101, Cardiff

Price: $3.75 each

Rating:

The Brigantine

The last stop in the North County wing of my trip was The Brigantine in Del Mar, part of a local chain of posh, old-fashioned seafood restaurants. It was the only place I visited with valet parking, and the only one where the majority of the diners were wearing collared shirts, but I tried not to let its formality cloud my judgment.

There was, indeed, a lot to like about this taco. The corn tortilla was moist. The cabbage and the tomatoes in the pico de gallo were more vibrant than most others. And the fish's golden crust and flaky interior would have passed muster with the pickiest of fish and chip aficionados. Sadly, The Brig made one huge mistake: they showered the taco with shredded cheddar cheese, pushing the whole flavor palate too far toward the rich, greasy end of the spectrum. There's a reason the classic recipe doesn't call for cheese, and it's not that the inventors were afraid of making the fish taco too delicious.

Location: 3263 Camino Del Mar, Del Mar

Price: $10 for two.

Rating:

Now it was time to venture into La Jolla, the home of $10 valet parking, retired Mitt Romney and one of the most dramatic coastlines in the country:

I tried to visit George's Ocean Terrace, the rooftop bar area of a ritzy restaurant with a view of La Jolla Cove, but was told that I would have to wait an hour and a half for a table. With the sunlight waning, I decided to move on to .

Puesto Mexican Street Food

The restaurant punchy graphic design and spare industrial decor at Puesto Mexican Street Food wouldn't have been out of place in Brooklyn -- but its fish tacos would have. They were great. The fish was so crunchy that the sound of biting into it interrupted my neighbors' conversations. The accoutrements were nicely balanced, and included an unusual spicy salsa rojo in addition to the regular pico de gallo. The taco's only major flaw was its size: it was as diminutive as a Mexico City-style street taco. If the tacos at Roberto's and Kotija Jr. were too large, this one was too small. I gulped it down in three bites.

Location: 1026 Wall St, La Jolla

Price: $4 each or $11 for three

Rating:

El Pescador

My final stop of the day was El Pescador, a half-mile south of La Jolla's tony central drag. It's first and foremost a fish market, selling gemlike filets of sushi-grade yellowtail for $16.95 a pound, but they also have a small menu of cooked food, including fish tacos. They were grilled, rather than fried, and were served sans crema and limes -- some serious handicaps. But the fish in the tacos was fresh and pure-tasting, covered in a blanket of avocado slices, making them a refreshing break after nine heavy tacos in a row.

Location: 627 Pearl St, La Jolla

Price: $8.95 for two

Rating:

A t the end of day one, I felt extremely full -- and glad to have found three places with very good tacos. But I also felt a little trepidation as good as the tacos at Roberto's, Kotija Jr and Puesto had been, none was what I had in mind as the platonic ideal of the fish taco. And none was better than the best fish tacos I could get in Los Angeles. I couldn't help but worry that I had driven hundreds of miles in vain.

★ Bahia Don Bravo ★

My fears were allayed the next morning, when I visited Bahia Don Bravo, a bare-bones Mexican restaurant at the ragged southern edge of La Jolla. It was already packed at 10:30 a.m. -- and many of the other customers were ordering fish tacos. If you think fish tacos are a poor choice of breakfast food, you haven't tried the ones at Bahia Don Bravo.

They avoided all the flaws that had marred even the best of the prior day's tacos. The fish was crisp outside but moist inside. The tortillas didn't crack. There were no extraneous ingredients. The tacos were neither too big nor too small. The only deviations from the classic form were an extra-rich crema and cabbage that was shredded more finely than normal -- and you could argue that these were improvements.

I ordered a second taco to confirm that it was really as good as I first thought. It was. What made it all the more impressive was that, at $1.49 each, it was the cheapest fish taco of the trip so far. I wasn't quite ready to say this was the perfect fish taco -- but it was certainly the best I'd ever had.


Crispy Fish Tacos with Chipotle Crema

Keyword baja fish tacos, fish taco recipe, fried fish tacos

Ingredients

For the fish:

  • 2 pounds tilapia fillets
  • 3/4 cup cornstarch, divided
  • 1 teaspoon baking powder, divided
  • Kosher salt
  • 1/2 – 3/4 cup all purpose flour
  • 1 cup beer, preferably Mexican
  • For the chipotle crema:
  • 2/3 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • 3 chipotle chiles in adobo sauce
  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • Kosher salt

For the tacos:

  • Vegetable, canola or peanut oil, for frying
  • Corn tortillas, warmed in a skillet
  • 2 cups shredded cabbage
  • Lime wedges, for serving
  • Cilantro leaves, for serving

Instructions

Cut each tilapia fillet in half lengthwise. Keep the shorter half of the fillet whole, but cut the longer half in half again widthwise. To a large bowl, add 1/4 cup cornstarch, 1/2 teaspoon baking powder and 2 teaspoons kosher salt, whisking to combine. Add the strips of tilapia, and toss until evenly coated. Transfer the fish to a wire rack set over a rimmed baking sheet, and refrigerate uncovered for 30 minutes or overnight. Meanwhile, make the crema.

Combine the Mexican crema, mayo, chipotles, lime juice and a pinch of salt in a small food processor or blender, and process until smooth. The crema should be fairly thin. Season to taste with additional kosher salt and lime juice. Flavors should be bright and bold.

When ready to fry, whisk together 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1/2 cup flour and 2 teaspoons kosher salt in a large bowl. Add beer, and whisk until smooth. To test the consistency, dip a whisk into the batter, then pull up. If the batter runs off the whisk in a steady, thin stream, it’s perfect. If it doesn’t hold to the whisk, it’s too thin. Whisk in a little flour and test again. If the batter runs off the whisk in a slower, thicker stream, it’s too thick, whisk in a little beer and test again. Set batter aside for 15 minutes before using.

To make the fish tacos, place 1 or 2 pieces of fried fish in a warm tortilla with shredded cabbage. Squeeze a lime over the fish and cabbage, then drizzle with chipotle crema. Finish with a few cilantro leaves. The fish tacos are best enjoyed immediately!

Looking for the best fish taco in San Diego?? Click this link.

Now it’s your turn to share! Do you have a favorite battered fish taco spot in San Diego? If so, please share below.


Best San Diego Mexican Food?

So my sister, nephew and parents are coming down for a visit from Montana and I shared a list of Mexican food places I highly suggest with them. I thought I'd toss it out here as well, for public consumption. Just my opinions, not trying to start a war.

When the question is, "We're coming to San Diego for a few days. What Mexican food should we get?", my answer is the list below.

Besides those listed below, there are other places very much worth going: Las Cuatro Milpas, Tacos El Gordo, Mariscos El Prieto, Mariscos Isaac, Tacos El Paisa, La Fachada, Tacos El Panson, Maria's Taco Shop, El Pescador, TJ Oyster Bar, Talavera Azul, Frida Mexican Cuisine, Mama Testa.

And there are places you can safely avoid: Old Town Mexican Cafe, El Zarape, El Indio, El Agave, Candelas.


West Coast Taco Trips

Aaron takes a trip down to Cielito in California for some Pig Ear Tacos.

Fresh Gorditas at El Bajio 03:50

Fresh Gorditas at El Bajio 03:50

El Bajio, in Santa Barbara, serves up a gordita that makes Aaron swoon.

Oscars Mexican Seafood in CA 03:42

Oscars Mexican Seafood in CA 03:42

Aaron tries the Smoked Fish Taco at Oscars Mexican Seafood in San Diego.

Corazon in Santa Barbara, CA 04:07

Corazon in Santa Barbara, CA 04:07

Aaron visits Corazon in Santa Barbara, CA, to try the Octopus Taco.

Carnitas' Snack Shack in CA 03:28

Carnitas' Snack Shack in CA 03:28

Aaron visits one of his favorite taco stands, Carnitas' Snack Shack in CA.

Aqui es Texcoco in California 04:14

Aqui es Texcoco in California 04:14

Aaron's quest for ultimate tacos leads him to Aqui es Texcoco in CA.

Mariscos German in San Diego 04:55

Mariscos German in San Diego 04:55

Aaron drops by Mariscos German in CA to get a taste of a crazy tostada.

Mission Style Burrito 04:15

Mission Style Burrito 04:15

Papalote makes San Francisco's favorite triple-threat mission burritos.

Komex in Las Vegas, Nevada 04:40

Komex in Las Vegas, Nevada 04:40

Aaron visits Komex in Las Vegas, NV, to try its Korean-Mexican tostada.

Tacolicious in San Francisco 04:13

Tacolicious in San Francisco 04:13

Aaron visits Tacolicious in San Francisco and learns to make Tuna Tostada.


Baja Fish Tacos with Avocado Salsa and Slaw

I am not the only family member who loves a great Baja Fish Taco…

The first time I had this soft tortilla shell stuffed with crispy, beer-battered cod topped with avocado salsa, pico de gallo, and slaw, I was hooked. The crispiness of the fish was irresistible. The soft flour taco a perfect bed meant to be loaded with creamy avocado, crunchy slaw, and the lime essential to the dish. I was with my son and grandson at Wahoo’s Fish Taco in Costa Mesa, CA. This local institution had been going strong since 1988. In true California fashion, this Mexican restaurant was the brainchild of 3 Chinese brothers who grew up in Brazil. Mingo, Wing, and Ed Lam were surfer dudes who ended up in California and opened up their first Wahoo’s, named for the fish. They now have 49 locations including one in Tokyo, Japan. The Lams may have appropriated the fish taco but they didn’t invent it. For that, you have to go to Baja California.

And don’t forget the hot sauce.

The Fish Taco made its debut in San Diego in 1983. But it’s likely been eaten for thousands of years.

A man named Ralph Rubio holds the distinction of having introduced the Baja Fish Taco to California itself. As a student on Spring Break from San Diego State, Rubio went surfing in the town of San Felipe on the Sea of Cortes in Baja California. In addition to consuming numerous ‘cervezas’, it turned out that fish tacos, cheap and fast to make, were Rubio’s main sustenance. Rubio was particularly fond of the version made at a hole-in-the-wall taco stand by a man named Carlos. In fact, he was so enamored of Carlos’s fish fried to order that Rubio tried to convince him to move to San Diego. Carlos refused but he did grant Rubio’s request for his recipe. Rubio scribbled it on a piece of paper he pulled from his wallet. A few years later, Rubio opened his eponymous restaurant. And he called it “Home of the Fish Taco”.

With their move north, the Baja Fish Taco went healthier—not necessarily tastier.

From the fryer, some California chefs moved their fish onto the grill. This more heart-friendly version may be healthier and they can taste fine, but really? The batter that the authentic recipe relies on is the flavor carrier here. Garlic, cayenne pepper, mustard powder, and Mexican Oregano are what give the otherwise bland codfish a boost in flavor. In terms of calories, the grilled version wins hands down. But in terms of both flavor and authenticity, the original beer-battered version wins our vote. Make the Avocado salsa first. Cover it with Saran wrap to keep it from going brown. I use store-bought pre-cut slaw tossed in olive oil and lime juice. I also used Trader Joe’s Chunky Salsa in lieu of the Pico de Gallo. Then finally, on to the fish itself. Be sure to have plenty of lime wedges on hand. They’re essential to the recipe. And we like ours with hot sauce for both heat and flavor. ¡Buen provecho! And after the recipe, some other Mexican specialties to try.


50 Tacos

Hard taco shells: Bake 4 minutes at 350 degrees F, or microwave 45 seconds.

Soft 6-inch corn or flour tortillas: Heat in a dry skillet or on the grill, 30 seconds per side, or wrap in foil and bake 10 minutes at 400 degrees F. You can also wrap in a damp towel and microwave 1 minute.

1. Ground Beef: Saute 1 chopped onion and 2 minced garlic cloves in oil. Add 1 tablespoon chili powder and 2 teaspoons each cumin and coriander cook 30 seconds. Add 1 pound ground beef and cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells and top as desired.

2. Spicy Beef: Make Ground Beef Tacos (No. 1), adding 2 teaspoons hot sauce and 1/4 cup chopped pickled jalapenos with the broth.

3. Turkey: Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon with the spices and replacing the beef with turkey.

4. Sweet and Savory Beef: Make Ground Beef Tacos (No. 1), adding 1/4 teaspoon cinnamon with the spices. Replace the broth with 1/4 cup water, then add 3 tablespoons each tomato paste and raisins, 1 tablespoon capers, and salt to taste. Simmer until thick.

5. Queso-Chorizo: Brown 2 ounces diced dried chorizo in a skillet remove with a slotted spoon. Melt 1/2 pound chopped monterey jack in the skillet. Serve in flour tortillas with the chorizo.

6. Carne Asada: Season 1 pound skirt steak with salt and pepper grill and slice. Brush 1 bunch scallions with oil grill. Serve the steak and scallions in tortillas with lime juice.

7. Fajita: Make Carne Asada Tacos (No. 6), replacing the scallions with 1 each thickly sliced onion and bell pepper. Serve in tortillas with sour cream, guacamole and salsa.

8. Beef and Bean: Make Ground Beef Tacos (No. 1), adding 1 drained can pinto beans with the broth.

9. Double Shell: Spread 2 tablespoons warm refried beans on a flour tortilla. Wrap around a hard taco shell and fill as desired.

10. Spiced Shell: Mix 1 teaspoon salt, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Deep-fry corn tortillas in 350 degrees F oil, using tongs to hold each in the shape of a taco shell, until crisp, 2 minutes. Drain sprinkle with the spice mixture. Fill as desired.

11. Carnitas: Combine 2 pounds cubed pork shoulder, 1 garlic clove, 1/2 each orange and lime, 4 thyme sprigs, 2 bay leaves, 1 cup milk, water to cover and 1 teaspoon salt in a pot cook over medium heat until the liquid evaporates and the pork browns, 1 hour. Remove the pork cook sliced onions in the pot. Serve the pork and onions in tortillas.

12. Pork al Pastor: Make Carnitas Tacos (No. 11), adding 1 tablespoon ancho chile powder with the milk. Omit the onions. Shred the pork and serve in tortillas with chopped grilled pineapple and scallions.

13. Chicken Mole: Prepare jarred mole sauce as the package directs. Stir in shredded cooked chicken. Serve in tortillas and top with sesame seeds.

14. Chicken Tomatillo: Purée 1 pound husked tomatillos with 1 jalapeno, 1 garlic clove, 1/4 cup each chopped onion, cilantro and water, and 1 teaspoon salt. Fry the sauce in 2 tablespoons oil until thick. Stir in 3 cups shredded cooked chicken. Serve in tortillas with shredded monterey jack.

15. Shrimp Tomatillo: Make the sauce for Chicken Tomatillo Tacos (No. 14) cool. Serve grilled shrimp in tortillas with the tomatillo sauce, cilantro and sour cream.

16. Chipotle Pork: Sauté 1 each chopped red onion and chipotle in adobo sauce in oil. Add 2 teaspoons each cumin and coriander cook 30 seconds. Add 1 tablespoon adobo sauce and 1 pound ground pork cook until browned. Add 2 tablespoons broth, and salt to taste. Serve in hard taco shells.

17. Cajun Catfish: Mix 1/4 cup each salsa and sour cream. Toss 1 pound catfish chunks with 2 teaspoons oil and 1 tablespoon Cajun seasoning sauté. Serve in tortillas with the salsa mixture.

18. Cajun Pork: Make Cajun Catfish Tacos (No. 17), replacing the fish with boneless pork loin. Serve in tortillas with salsa.

19. Mushroom: Cook 1 minced shallot in butter. Add 1 pound mixed mushrooms and 1 teaspoon salt sauté. Toss with lemon juice, parsley and hot sauce. Serve in tortillas.

20. Duck Confit: Mix 1 cup each diced green apple and radishes, 1 tablespoon lemon juice, and salt. Brown 3 duck confit legs in a skillet shred the meat. Serve in tortillas with the apple relish.


14. The Fish Market – San Diego

750 N Harbor Dr, San Diego

The Fish Market is known for its grilled seafood, sushi, and oyster bars. It is a Bayfront chain branch that offers diners patio tables and the dual service of a retail market. After enjoying your meal you can take some home. The Fish Market also sponsors a variety of evening events including the scheduled Deck the Bows Parade of Lights Party in December as well as the San Diego Bay Parade of Lights. It’s the place to be for good seafood and partying.


California's best fish tacos?

Tocaya Organica uses wild-caught, chipotle-rubbed seared sea bass in their fish tacos, which come with a choice of cheese and taco style. The Cali Green features sliced onion, avocado and vinaigrette, while the Baja Chipotle comes with the more traditional combo of shaved cabbage, cilantro, vegan chipotle crema and a sweet chipotle sauce.
Photo courtesy of AVABLU.com

The top 10 winners in the category Best Fish Tacos in California are as follows:

  1. Rubio's Coastal Grill - Multiple Locations
  2. Sandbar Sports Grill - San Diego
  3. Spencer Makenzie's Fish Company - Ventura
  4. Cholita Linda - Oakland
  5. Tocaya Organica - Multiple Locations - San Diego - San Francisco - San Diego
  6. Don Pisto's - San Francisco - San Diego

A panel of experts partnered with 10Best editors to picked the initial 20 nominees, and the top 10 winners were determined by popular vote. Experts Chelcey Adami (The Salinas Californian), Anne Chalfant (10Best), Joanne DiBona (10Best), Geneva Ives (10Best), Tom Molanphy (10Best) and Jenny Peters (10Best) were chosen based on their knowledge and experience of the state's food scene.


Watch the video: Xavier The X-Man @ Mariscos German! BEST FISH TACOS! (January 2022).