Baja Fish Tacos

By Andrew Hunter

The taco phenomenon rages on in L.A. via stands, carts, trucks and taquerias. Carne asada, al pastor and carnitas are all part of Angeleno culture but when I think of Baja, I think of fish tacos.

Baja-style tacos means fish, shrimp, even lobster and must include a cerveza with lime. It’s not uncommon to see folks in a queue snaking around blocks for a bite of something really special. Hot, crispy fish in grilled corn tortillas topped with cool, crisp slaw, lime crema and spicy pico.

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Easy Fish Tacos to Celebrate Summer

By Jess Ziman

I remember perusing the farmers’ market eight months ago and wistfully bidding farewell to my favorite summer produce. There are seasonal gems all year round, but without a doubt summer is the most vivacious. I was so happy to go to the farmers’ market last week and take in the renewed abundance of color and variety – fresh tomatoes, asparagus, cherries and lovely golden peaches!

To me, these tilapia tacos with peach, corn, and black bean salsa are the perfect way to welcome the season. Nothing says summer quite like a lovely ripe peach and fish tacos instantly making me feel like a sun-kissed surfer. Not only are the tacos a refreshing, yet surprisingly filling meal, but they are quick to make so you won’t have to be indoors too long, missing the sunshine.

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