Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley
Marisma Fish Tacos
Grilled Lobster Tacos with Mango & Avocado Salsa
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Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_105992":{"type":"posts","id":"bayareabites_105992","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105992","score":null,"sort":[1453314908000]},"guestAuthors":[],"slug":"where-to-go-for-fish-tacos-6-top-spots-in-oakland-and-berkeley","title":"Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley","publishDate":1453314908,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.","status":"publish","parent":0,"modified":1475784514,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1113},"headData":{"title":"Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley | KQED","description":"Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley","datePublished":"2016-01-20T18:35:08.000Z","dateModified":"2016-10-06T20:08:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105992 http://ww2.kqed.org/bayareabites/?p=105992","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/20/where-to-go-for-fish-tacos-6-top-spots-in-oakland-and-berkeley/","disqusTitle":"Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/105992/where-to-go-for-fish-tacos-6-top-spots-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105992/where-to-go-for-fish-tacos-6-top-spots-in-oakland-and-berkeley","authors":["5575"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_2315","bayareabites_758","bayareabites_15209","bayareabites_767"],"featImg":"bayareabites_106020","label":"source_bayareabites_105992"},"bayareabites_9520":{"type":"posts","id":"bayareabites_9520","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9520","score":null,"sort":[1262876432000]},"guestAuthors":[],"slug":"marisma-fish-tacos","title":"Marisma Fish Tacos","publishDate":1262876432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Marisma2.jpg\" alt=\"Marisma\" title=\"Marisma\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9537\">\u003c/p>\n\u003cp>I just took a vacation where the food was so uninspired and mediocre I wanted to weep each day over my plate. It was one of those \"family obligation\" vacations. You know the kind. Where a family member insists everyone spend their hard-earned vacation time and money at a destination where she/he wants to go. This family member insists you'll all love it, but you don't. You can't really complain out loud, because your beloved family member is so pleased that everyone is together in seeming harmony at their very special holiday spot, that you choke back your snarky comments. So while you sit miserably and snicker with your partner over the faults of the locale, the family member who convinced everyone to go is having the time of her life. Thankfully my very special persuasive family member doesn't read my BAB posts, so I can fully vent here.\u003c/p>\n\u003cp>Now although I had never actually set foot on a cruise ship before December 26 of this year -- yes, that's the very special holiday location -- I always knew I never wanted to take a cruise. My information on this type of vacation was limited, mainly culled from Love Boat episodes and those awful Carnival Cruise Line commercials where everyone is partying down. But I am not a party-down-on-a-cruise-ship type of person. When I go on vacation, I like to explore places I've never visited or return to locations I love: ambling into small family restaurants and town squares, sitting on park benches while I watch locals meander by, romping with my kids, and investigating trails and roads previously unknown. I enjoy strolling through museums, watching local theater, wandering around national parks, and chatting with people I normally wouldn't meet. I also like to sometimes just quietly read my book.\u003c/p>\n\u003cp>So, let's just say that my vacation wasn't quite what I would have planned had I been persuasive enough to convince my family where to vacation this holiday season. I will discuss the food on my own private Love Boat in another post -- as I just can't muster up the energy to rehash it now -- but this week I want to talk about something amazing I ate while away. It's the beginning of a new year, and I have warm and fuzzy thoughts of being less negative (we'll see if I can carry this through to February), so I want to start off with a post about something delicious. Luckily, in the midst of all that cruise ship hubbub, we found one truly amazing meal, and of course it was on land.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/A-little-music-at-Marisa.jpg\" alt=\"A little music at Marisa\" title=\"A little music at Marisa\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9538\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After three days at sea, our enormous polluting ship sailed into beautiful Puerto Vallarta. While the rest of our group took off to the jungle to zip line for a couple of hours, my family and I taxied downtown to meet fellow Babber \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> (who just happened to be staying an hour away) and her husband Keith (looking very tall and Scottish in the Mexican sun). Now although I usually research restaurants before I leave for vacation, I must admit that I failed to do so this time around. Maybe it was because our time in each port was limited to a few hours, or maybe it was due to my resentment at having to go on a cruise. Whatever the case, I was remiss. Luckily Kim is a much better woman than I. Before taking a taxi to meet us, she had researched the perfect place to eat fish tacos while visiting the beautiful \u003ca href=\"http://www.imdb.com/video/screenplay/vi1383006233/\">Night of the Iguana\u003c/a> location city of Puerto Vallarta. So while the other tourists made their way to the \u003ca href=\"http://www.bubbagump.com/locations/puerto_vallarta.html\">Bubba Gump Shrimp Company\u003c/a> (there really is one of those in every seaside tourist town) our group meandered about 8 blocks away from the crowded boardwalk and into the city where we found a small aluminum taco cart called Marisma Fish Taco (yes, I realize \"Marisma Fish Tacos\" sounds more catchy, but the sign left off that last \"s\").\u003c/p>\n\u003cp>Marisma is the type of eating establishment I dream of finding while on vacation. With locals crowding the few stools available to taste the pleasures of its fried fish, smoked marlin and shrimp tacos, it's the real deal. Marisma, from what I understand with my limited Spanish, is the lovely woman who runs it all and I am witness to the fact that she and the other women who work there are masters at making Baja-style tacos. While orders are being taken and patrons eat at the counter or at the few tables set up on the neighboring sidewalk, one lovely young woman continually pulls handfuls of masa from a small mountain of the stuff and grills freshly-made tortillas while another woman, who I think is Marisma, cooks and runs the show behind her. And here they are...\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Ry0j9MU0nAE&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Ry0j9MU0nAE&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>There are salsas set up on the counter, red and green with just the right amount of spice, but the real show stopper is the chile and onion compote set in large glass goblets. This mixture -- picante, tangy, and sweet all at the same time -- is the perfect accompaniment to the fish taco, or really anything for that matter. I wish I had some to slather on my chicken at home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/smoked-marlin-taco.jpg\" alt=\"smoked marlin taco\" title=\"smoked marlin taco\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9540\">\u003c/p>\n\u003cp>Once you taste those tacos you know why, in a city full of food, people stand in line for their lunch here. I started with the smoked marlin taco, which is served in a gorgeous red sauce that wakes up the tongue and makes it dance. I then went on to the house specialty: fish tacos. These are, in essence, perfect. Dorado covered in the simplest of batters, fried until golden, crisp and beautiful and then set inside a tortilla fresh off the grill with a topping of crema and cabbage. After days of heavily sauced mediocrity on board the ship, my taste buds sighed in relief. I devoured the first taco in a few seconds, so then had to order another one, pacing myself so I could slowly enjoy the flavors. While listening to a man strum on the guitar nearby, I marveled at how such simple ingredients could coalesce to create the perfect taste.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/fish-taco.jpg\" alt=\"fish taco\" title=\"fish taco\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9539\">\u003c/p>\n\u003cp>I chatted with the nice man beside me. He had grown up in Puerto Vallarta and ate at Marisma a few times a week. At 13 pesos a taco (about one U.S. dollar) it was a bargain for both tourists and locals alike. Kim and Keith treated my family to our feast, which came out to about $20 for the six of us, which included sodas. Thanks, Laidlaws!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After returning to our ship that evening, my family and I talked glowingly of our lunch that day. While tuxedoed waiters flitted about us, serving us a very forgettable meal on china plates, our thoughts were with those fish tacos. \u003cem>Yo sueño con Marisma Fish Taco\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nMarisma Fish Taco\u003c/strong>\u003cbr>\n320 Calle Naranjo\u003cbr>\nPuerto Vallarta\u003cbr>\nMexico. \u003c/p>\n\n","blocks":[],"excerpt":"Once you taste those tacos you know why, in a city full of food, people stand in line for their lunch here. I started with the smoked marlin taco, which is served in a gorgeous red sauce that wakes up the tongue and makes it dance. I then went on to the house specialty: fish tacos. These are, in essence, perfect. Dorado covered in the simplest of batters, fried to perfection and then set inside a tortilla fresh off the grill with a topping of crema and cabbage. ","status":"publish","parent":0,"modified":1262890174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1184},"headData":{"title":"Marisma Fish Tacos | KQED","description":"Once you taste those tacos you know why, in a city full of food, people stand in line for their lunch here. I started with the smoked marlin taco, which is served in a gorgeous red sauce that wakes up the tongue and makes it dance. I then went on to the house specialty: fish tacos. These are, in essence, perfect. Dorado covered in the simplest of batters, fried to perfection and then set inside a tortilla fresh off the grill with a topping of crema and cabbage. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Marisma Fish Tacos","datePublished":"2010-01-07T15:00:32.000Z","dateModified":"2010-01-07T18:49:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"9520 http://blogs.kqed.org/bayareabites/?p=9520","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/07/marisma-fish-tacos/","disqusTitle":"Marisma Fish Tacos","path":"/bayareabites/9520/marisma-fish-tacos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Marisma2.jpg\" alt=\"Marisma\" title=\"Marisma\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9537\">\u003c/p>\n\u003cp>I just took a vacation where the food was so uninspired and mediocre I wanted to weep each day over my plate. It was one of those \"family obligation\" vacations. You know the kind. Where a family member insists everyone spend their hard-earned vacation time and money at a destination where she/he wants to go. This family member insists you'll all love it, but you don't. You can't really complain out loud, because your beloved family member is so pleased that everyone is together in seeming harmony at their very special holiday spot, that you choke back your snarky comments. So while you sit miserably and snicker with your partner over the faults of the locale, the family member who convinced everyone to go is having the time of her life. Thankfully my very special persuasive family member doesn't read my BAB posts, so I can fully vent here.\u003c/p>\n\u003cp>Now although I had never actually set foot on a cruise ship before December 26 of this year -- yes, that's the very special holiday location -- I always knew I never wanted to take a cruise. My information on this type of vacation was limited, mainly culled from Love Boat episodes and those awful Carnival Cruise Line commercials where everyone is partying down. But I am not a party-down-on-a-cruise-ship type of person. When I go on vacation, I like to explore places I've never visited or return to locations I love: ambling into small family restaurants and town squares, sitting on park benches while I watch locals meander by, romping with my kids, and investigating trails and roads previously unknown. I enjoy strolling through museums, watching local theater, wandering around national parks, and chatting with people I normally wouldn't meet. I also like to sometimes just quietly read my book.\u003c/p>\n\u003cp>So, let's just say that my vacation wasn't quite what I would have planned had I been persuasive enough to convince my family where to vacation this holiday season. I will discuss the food on my own private Love Boat in another post -- as I just can't muster up the energy to rehash it now -- but this week I want to talk about something amazing I ate while away. It's the beginning of a new year, and I have warm and fuzzy thoughts of being less negative (we'll see if I can carry this through to February), so I want to start off with a post about something delicious. Luckily, in the midst of all that cruise ship hubbub, we found one truly amazing meal, and of course it was on land.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/A-little-music-at-Marisa.jpg\" alt=\"A little music at Marisa\" title=\"A little music at Marisa\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9538\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After three days at sea, our enormous polluting ship sailed into beautiful Puerto Vallarta. While the rest of our group took off to the jungle to zip line for a couple of hours, my family and I taxied downtown to meet fellow Babber \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> (who just happened to be staying an hour away) and her husband Keith (looking very tall and Scottish in the Mexican sun). Now although I usually research restaurants before I leave for vacation, I must admit that I failed to do so this time around. Maybe it was because our time in each port was limited to a few hours, or maybe it was due to my resentment at having to go on a cruise. Whatever the case, I was remiss. Luckily Kim is a much better woman than I. Before taking a taxi to meet us, she had researched the perfect place to eat fish tacos while visiting the beautiful \u003ca href=\"http://www.imdb.com/video/screenplay/vi1383006233/\">Night of the Iguana\u003c/a> location city of Puerto Vallarta. So while the other tourists made their way to the \u003ca href=\"http://www.bubbagump.com/locations/puerto_vallarta.html\">Bubba Gump Shrimp Company\u003c/a> (there really is one of those in every seaside tourist town) our group meandered about 8 blocks away from the crowded boardwalk and into the city where we found a small aluminum taco cart called Marisma Fish Taco (yes, I realize \"Marisma Fish Tacos\" sounds more catchy, but the sign left off that last \"s\").\u003c/p>\n\u003cp>Marisma is the type of eating establishment I dream of finding while on vacation. With locals crowding the few stools available to taste the pleasures of its fried fish, smoked marlin and shrimp tacos, it's the real deal. Marisma, from what I understand with my limited Spanish, is the lovely woman who runs it all and I am witness to the fact that she and the other women who work there are masters at making Baja-style tacos. While orders are being taken and patrons eat at the counter or at the few tables set up on the neighboring sidewalk, one lovely young woman continually pulls handfuls of masa from a small mountain of the stuff and grills freshly-made tortillas while another woman, who I think is Marisma, cooks and runs the show behind her. And here they are...\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Ry0j9MU0nAE&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Ry0j9MU0nAE&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>There are salsas set up on the counter, red and green with just the right amount of spice, but the real show stopper is the chile and onion compote set in large glass goblets. This mixture -- picante, tangy, and sweet all at the same time -- is the perfect accompaniment to the fish taco, or really anything for that matter. I wish I had some to slather on my chicken at home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/smoked-marlin-taco.jpg\" alt=\"smoked marlin taco\" title=\"smoked marlin taco\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9540\">\u003c/p>\n\u003cp>Once you taste those tacos you know why, in a city full of food, people stand in line for their lunch here. I started with the smoked marlin taco, which is served in a gorgeous red sauce that wakes up the tongue and makes it dance. I then went on to the house specialty: fish tacos. These are, in essence, perfect. Dorado covered in the simplest of batters, fried until golden, crisp and beautiful and then set inside a tortilla fresh off the grill with a topping of crema and cabbage. After days of heavily sauced mediocrity on board the ship, my taste buds sighed in relief. I devoured the first taco in a few seconds, so then had to order another one, pacing myself so I could slowly enjoy the flavors. While listening to a man strum on the guitar nearby, I marveled at how such simple ingredients could coalesce to create the perfect taste.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/fish-taco.jpg\" alt=\"fish taco\" title=\"fish taco\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9539\">\u003c/p>\n\u003cp>I chatted with the nice man beside me. He had grown up in Puerto Vallarta and ate at Marisma a few times a week. At 13 pesos a taco (about one U.S. dollar) it was a bargain for both tourists and locals alike. Kim and Keith treated my family to our feast, which came out to about $20 for the six of us, which included sodas. Thanks, Laidlaws!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After returning to our ship that evening, my family and I talked glowingly of our lunch that day. While tuxedoed waiters flitted about us, serving us a very forgettable meal on china plates, our thoughts were with those fish tacos. \u003cem>Yo sueño con Marisma Fish Taco\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nMarisma Fish Taco\u003c/strong>\u003cbr>\n320 Calle Naranjo\u003cbr>\nPuerto Vallarta\u003cbr>\nMexico. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9520/marisma-fish-tacos","authors":["5016"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_2315","bayareabites_3235","bayareabites_2561","bayareabites_3237","bayareabites_3236","bayareabites_767"],"label":"bayareabites"},"bayareabites_4794":{"type":"posts","id":"bayareabites_4794","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4794","score":null,"sort":[1245942051000]},"guestAuthors":[],"slug":"grilled-lobster-tacos-with-mango-and-avocado-salsa","title":"Grilled Lobster Tacos with Mango & Avocado Salsa","publishDate":1245942051,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/avocado-mango-salsa.jpg\" alt=\"avocado mango salsa\" title=\"avocado mango salsa\" width=\"400\" height=\"268\" class=\"alignnone size-full wp-image-4817\">\u003c/p>\n\u003cp>Growing up in San Diego really fed my love for Baja Mexican food. In addition to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">extraordinary taco shops up and down Highway 1\u003c/a> –- Juanitas, Robertos, Albertos –- Mexican food was an integral part of daily life in the area. Many people had mothers and grandmothers who made superb homemade tamales (especially at Christmas), others had fathers or brothers who would fish (yes, they were pretty much always the men in the family) and then bring home their catch for homemade fish tacos. In my family, the fish was caught by my brother-in-law Joe. I always loved when he would come home and toss the freshly caught rock cod or halibut on the grill while we all rounded up some tortillas and salsa. \u003c/p>\n\u003cp>Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn't pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. Plus west coast lobster is considered a \"best choice\" on the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch list\u003c/a>, so I knew we could eat it guilt free.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lobsters-on-the-grill.jpg\" alt=\"lobsters on the grill\" title=\"lobsters on the grill\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4799\">\u003c/p>\n\u003cp>As I had three ripe mangos sitting on my counter with three ripe avocados by their sides, I decided to veer from the normal salsa fresca we usually serve with our tacos. The mango and avocado salsa I whipped up went nicely with the lobster. Tossed with lime juice and diced jalapeno peppers, the salsa was sweet and slightly tangy with the perfect amount of heat. I decided to then top everything off with a blended sauce made from sour cream and avocado, which melded all the flavors together perfectly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sitting on our back patio, I knew summer had really arrived. The only thing missing was my family in San Diego. Guess I'll have to make this again when we visit them in August.\u003c/p>\n\u003cp>Note: This dish could easily be made with shrimp. And, of course, grilled fish is not only an acceptable alternative, but a fantastic one. \u003c/p>\n\u003cp>\u003cstrong>Grilled Lobster Tacos\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 – 8 tacos\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 medium-sized lobster tails\u003cbr>\n3 limes\u003cbr>\n2 Tbsp olive oil\u003cbr>\n6 – 8 corn tortillas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Drizzle juice from two limes plus the olive oil over lobster tails, coating them evenly. Let marinate for 15-20 minutes.\u003cbr>\n2. Heat grill.\u003cbr>\n3. On maximum heat, lay lobsters with the heavier part of the shell on the bottom and grill for 5-7 minutes or until the meat becomes pinkish and opaque.\u003cbr>\n4. Remove lobsters from the grill and set on a plate to cook for a couple of minutes.\u003cbr>\n5. Cut through a line down the thinner side of the shell and gently pull the meat from the shell. Set meat on a separate plate. Do the same for the other lobster.\u003cbr>\n6. Cut meat into ½-inch chunks and squeeze the last lime the lobster chunks. Add salt and pepper to taste.\u003cbr>\n7. Heat corn tortillas on the grill (about 30 seconds on each side).\u003cbr>\n8. Lay about ¼-cup lobster meat on each tortilla. Top with Mango Avocado Salsa and Avocado Crema. Serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cutting-a-mango.jpg\" alt=\"cutting a mango\" title=\"cutting a mango\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4802\">\u003c/p>\n\u003cp>\u003cstrong>Mango Avocado Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 cups salsa\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 small or 2 medium mangos\u003cbr>\n2 medium or 3 small avocados\u003cbr>\n½ to 1 whole jalapeno (depending on how hot you'd like the salsa). Remove stems, membranes and seeds.\u003cbr>\n2 limes\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove meat from mangos and avocados and cut into ¼-inch chunks. Place in a bowl.\u003cbr>\n2. Dice jalapenos into small pieces and add to the fruit.\u003cbr>\n3. Squeeze lime juice on top.\u003cbr>\n4. Add salt to taste.\u003cbr>\n5. Serve on top of tacos or with corn chips.\u003c/p>\n\u003cp>\u003cstrong>Avocado Crema\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 an avocado\u003cbr>\n1/2 cup sour cream\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place avocado and sour cream in a small chopper or blender and mix until thoroughly combined and smooth.\u003cbr>\n2. Add salt to taste\u003cbr>\n3. Add as a topping to lobster or fish tacos.\u003c/p>\n\n","blocks":[],"excerpt":"Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn’t pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. ","status":"publish","parent":0,"modified":1246291288,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":748},"headData":{"title":"Grilled Lobster Tacos with Mango & Avocado Salsa | KQED","description":"Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn’t pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Lobster Tacos with Mango & Avocado Salsa","datePublished":"2009-06-25T15:00:51.000Z","dateModified":"2009-06-29T16:01:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4794 http://blogs.kqed.org/bayareabites/?p=4794","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/25/grilled-lobster-tacos-with-mango-and-avocado-salsa/","disqusTitle":"Grilled Lobster Tacos with Mango & Avocado Salsa","path":"/bayareabites/4794/grilled-lobster-tacos-with-mango-and-avocado-salsa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/avocado-mango-salsa.jpg\" alt=\"avocado mango salsa\" title=\"avocado mango salsa\" width=\"400\" height=\"268\" class=\"alignnone size-full wp-image-4817\">\u003c/p>\n\u003cp>Growing up in San Diego really fed my love for Baja Mexican food. In addition to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/04/baja-cuisine-in-san-diego/\">extraordinary taco shops up and down Highway 1\u003c/a> –- Juanitas, Robertos, Albertos –- Mexican food was an integral part of daily life in the area. Many people had mothers and grandmothers who made superb homemade tamales (especially at Christmas), others had fathers or brothers who would fish (yes, they were pretty much always the men in the family) and then bring home their catch for homemade fish tacos. In my family, the fish was caught by my brother-in-law Joe. I always loved when he would come home and toss the freshly caught rock cod or halibut on the grill while we all rounded up some tortillas and salsa. \u003c/p>\n\u003cp>Even better than the fish catch, however, was the lobster he would bring home from his diving stints during the short lobster season. Sitting out on the back patio with a plateful of just-caught and grilled to perfection lobster, drinking a cold cerveza and hanging out with my family is my idea of heaven. So last week, once the sun had broken through the June gloom, school was out, and summer was all around us, I just couldn't pass up the lobster tails I saw on sale for $7.99 each. Sure, they weren't caught that morning by Joe, but I figured they would make great tacos nonetheless. Plus west coast lobster is considered a \"best choice\" on the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch list\u003c/a>, so I knew we could eat it guilt free.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/lobsters-on-the-grill.jpg\" alt=\"lobsters on the grill\" title=\"lobsters on the grill\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4799\">\u003c/p>\n\u003cp>As I had three ripe mangos sitting on my counter with three ripe avocados by their sides, I decided to veer from the normal salsa fresca we usually serve with our tacos. The mango and avocado salsa I whipped up went nicely with the lobster. Tossed with lime juice and diced jalapeno peppers, the salsa was sweet and slightly tangy with the perfect amount of heat. I decided to then top everything off with a blended sauce made from sour cream and avocado, which melded all the flavors together perfectly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sitting on our back patio, I knew summer had really arrived. The only thing missing was my family in San Diego. Guess I'll have to make this again when we visit them in August.\u003c/p>\n\u003cp>Note: This dish could easily be made with shrimp. And, of course, grilled fish is not only an acceptable alternative, but a fantastic one. \u003c/p>\n\u003cp>\u003cstrong>Grilled Lobster Tacos\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 – 8 tacos\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 medium-sized lobster tails\u003cbr>\n3 limes\u003cbr>\n2 Tbsp olive oil\u003cbr>\n6 – 8 corn tortillas\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Drizzle juice from two limes plus the olive oil over lobster tails, coating them evenly. Let marinate for 15-20 minutes.\u003cbr>\n2. Heat grill.\u003cbr>\n3. On maximum heat, lay lobsters with the heavier part of the shell on the bottom and grill for 5-7 minutes or until the meat becomes pinkish and opaque.\u003cbr>\n4. Remove lobsters from the grill and set on a plate to cook for a couple of minutes.\u003cbr>\n5. Cut through a line down the thinner side of the shell and gently pull the meat from the shell. Set meat on a separate plate. Do the same for the other lobster.\u003cbr>\n6. Cut meat into ½-inch chunks and squeeze the last lime the lobster chunks. Add salt and pepper to taste.\u003cbr>\n7. Heat corn tortillas on the grill (about 30 seconds on each side).\u003cbr>\n8. Lay about ¼-cup lobster meat on each tortilla. Top with Mango Avocado Salsa and Avocado Crema. Serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cutting-a-mango.jpg\" alt=\"cutting a mango\" title=\"cutting a mango\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4802\">\u003c/p>\n\u003cp>\u003cstrong>Mango Avocado Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 3 cups salsa\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 small or 2 medium mangos\u003cbr>\n2 medium or 3 small avocados\u003cbr>\n½ to 1 whole jalapeno (depending on how hot you'd like the salsa). Remove stems, membranes and seeds.\u003cbr>\n2 limes\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Remove meat from mangos and avocados and cut into ¼-inch chunks. Place in a bowl.\u003cbr>\n2. Dice jalapenos into small pieces and add to the fruit.\u003cbr>\n3. Squeeze lime juice on top.\u003cbr>\n4. Add salt to taste.\u003cbr>\n5. Serve on top of tacos or with corn chips.\u003c/p>\n\u003cp>\u003cstrong>Avocado Crema\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 an avocado\u003cbr>\n1/2 cup sour cream\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place avocado and sour cream in a small chopper or blender and mix until thoroughly combined and smooth.\u003cbr>\n2. Add salt to taste\u003cbr>\n3. Add as a topping to lobster or fish tacos.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4794/grilled-lobster-tacos-with-mango-and-avocado-salsa","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_2318","bayareabites_2317","bayareabites_2315","bayareabites_2314","bayareabites_2316","bayareabites_180","bayareabites_323"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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