Tacos abound in the South Bay, but some eateries get extra creative when it comes to the popular fish variety.
- CategoryEat & Drink
Tacos de Atun Crudo (ahí poke-style yellowfin tuna, roasted corn, mango, cilantro, red bell pepper, chile oil, guacamole and crisp taco shells)
Erika: Perfect blend of spicy, smoky—and love the cilantro and corn.
Janette: The tortilla is flaky and crunchy and not too over-fried.
Jeff: Has a kick but doesn’t overwhelm the flavor.
Average Score (10 the highest): 9
The Lox (smoked salmon, homemade veggie cream cheese, cucumber, onion, tomato and cilantro on a soft tortilla)
Jeff: Fresh and non-traditional.
Janette: The softness of the fish and cream cheese is balanced out by the other ingredients.
Erika: A little too salty for my preference.
Average Score: 5
Spicy Tuna (raw tuna, enoki mushrooms, seaweed salad, sesame seeds and a soft corn tortilla)
Janette: The tortilla is delicious and tastes homemade.
Erika: The texture is just right and moist.
Average Score: 8
Baja Fish Tacos (beer batter fried fish, cabbage, pico de gallo, Cotija cheese, taco sauce and avocado cream on a soft tortilla)
Erika: The fresh salsa adds just the right spiciness.
Janette: Love the cabbage mix. Refreshing and makes for a delicious slaw.
Jeff: It’s a really good version of what you might expect from a fish taco.
Average Score: 8
Jeff Berting, Photographer, Manhattan Beach
Erika Carrion, Sales account manager, Hermosa Beach
Janette Rodriguez-Pack, High school principal, Hermosa Beach
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