La Taquiza’s fish tacos are, by far, my favorite fish tacos, to date. Both the California (seasoned and grilled fish) and Baja (battered and fried fish) are amazing. It’s hard to pick a favorite among the two. Each served are on a soft corn tortilla and topped with a bit of purple cabbage, for pleasant crunch and added color. Pico de gallo is added for more color and a nice acidity, to balance the sweet crema drizzled on top.