For more than a century, Sunset editors have been charting the next big things in food. Here are our most iconic recipes, revisited and reinvented
Photo by Dan Goldberg
On an elemental level, the fish taco can be reduced to a very simple equation: Fish + tortilla = fish taco. From this perspective, there is little question that people have been eating fish tacos in the coastal areas of Mexico—and in Southern California, for that matter—for an awfully long time.
Baja Fried-Fish Tacos: These fast and fresh SoCal classics are served with a crisp cabbage-cilantro slaw and an an addictive chipotle tartar sauce
Baja Light Fish Tacos: The flavors of the classic, but grilled instead of deep-fried