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I think less is more when it comes to fish tacos. There is a great place in Chicago for fish tacos that basically uses grilled tilapia and some lettuce. I add some of their homemade guacamole and salsa, and my taste buds are in heaven. No cheese, diced tomatoes or sour cream a la Taco Bell.

I had some fish tacos last week made with Cajun blackened Ono, but it was a bit heavy on the lettuce and salsa. OK, but not as good.

I think the point is to taste the fish and spice, not overwhelm it.

I'm heading to San Diego next week on business. Fish tacos are one of the things on my To Do list.

TabascoElvis wrote:I'm heading to San Diego next week on business. Fish tacos are one of the things on my To Do list.

try "Tin Fish"... muy bueno

Hungary Jack wrote:I think less is more when it comes to fish tacos. There is a great place in Chicago for fish tacos that basically uses grilled tilapia and some lettuce. I add some of their homemade guacamole and salsa, and my taste buds are in heaven. No cheese, diced tomatoes or sour cream a la Taco Bell.

I had some fish tacos last week made with Cajun blackened Ono, but it was a bit heavy on the lettuce and salsa. OK, but not as good.

I think the point is to taste the fish and spice, not overwhelm it.

Where, HJ? I haven't had good mexican food in 4 months and it's going to be one of the first things I do when I get back to Chicago.

G. Keenan wrote:

Hungary Jack wrote:I think less is more when it comes to fish tacos. There is a great place in Chicago for fish tacos that basically uses grilled tilapia and some lettuce. I add some of their homemade guacamole and salsa, and my taste buds are in heaven. No cheese, diced tomatoes or sour cream a la Taco Bell.

I had some fish tacos last week made with Cajun blackened Ono, but it was a bit heavy on the lettuce and salsa. OK, but not as good.

I think the point is to taste the fish and spice, not overwhelm it.

Where, HJ? I haven't had good mexican food in 4 months and it's going to be one of the first things I do when I get back to Chicago.

Los Nopales. I think it is at 4544 N. Western, just north of Montrose (4400) on the west side. The chorizo is home made, as is the guac. It's also BYOB. It just doesn't get any better.

I prefer cabbage to lettuce but I love fish tacos.

LaSalsa on Olive at 270 will let you subsititute fish in any of their dishes. I had a stacked fish enchilada there the other day.

Hungary Jack wrote:

G. Keenan wrote:

Hungary Jack wrote:I think less is more when it comes to fish tacos. There is a great place in Chicago for fish tacos that basically uses grilled tilapia and some lettuce. I add some of their homemade guacamole and salsa, and my taste buds are in heaven. No cheese, diced tomatoes or sour cream a la Taco Bell.

I had some fish tacos last week made with Cajun blackened Ono, but it was a bit heavy on the lettuce and salsa. OK, but not as good.

I think the point is to taste the fish and spice, not overwhelm it.

Where, HJ? I haven't had good mexican food in 4 months and it's going to be one of the first things I do when I get back to Chicago.

Los Nopales. I think it is at 4544 N. Western, just north of Montrose (4400) on the west side. The chorizo is home made, as is the guac. It's also BYOB. It just doesn't get any better.

Sweet. Thanks for the tip.

omaha_red wrote:

TabascoElvis wrote:I'm heading to San Diego next week on business. Fish tacos are one of the things on my To Do list.

try "Tin Fish"... muy bueno

sweet, that's less than a mile from where I'm staying

TabascoElvis wrote:

omaha_red wrote:

TabascoElvis wrote:I'm heading to San Diego next week on business. Fish tacos are one of the things on my To Do list.

try "Tin Fish"... muy bueno

sweet, that's less than a mile from where I'm staying

you must be down by the convention center then..
it's in the "gaslamp" district.. right across the street
from the convention center..