Fish Tacos

The original configuration of a fish taco is pieces of deep-fried white fish in a spicy batter bedded on a yogurt-mayonnaise sauce in a soft tortilla along with rough-cut shreds of cool white cabbage and a wedge of lime. That’s the way it was when Ralph Rubio introduced fish tacos to San Diego back in 1978. Having enjoyed them on a trip down to Baja, he figured they’d be appreciated in the U.S., too. So he opened Rubio’s, “Home of the Fish Taco,” which quickly became a multi-outlet success. It wasn’t long before imitators beyond southern California picked up on the idea. Today’s fish tacos, found in Mexican restaurants everywhere, are a varied lot, including some made with upscale non-fried fish as well as interesting salsas.

Restaurants With This Dish

Papas & Tacos Mexican Food

SAN DIEGO, CA

Local Ocean Seafoods

NEWPORT, OR

Shore Rider

SAN DIEGO, CA

California Tacos

TAMPA, FL

Fisherman’s Market

EUGENE, OR

Taqueria Santa Cruz Express

SAN LUIS OBISPO, CA

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