"A “light” fried fish taco sounds like an oxymoron, but we could probably eat three of the ones from Tacos Baja and still skip around the block. This casual East LA standby—there are also two locations in Whittier—uses a Baja-style batter that puffs up like a balloon in the fryer, so the fish filets arrive encased in a thin, airy crust. The pico de gallo is bright and juicy, and the drizzle of runny crema practically melts into the warm fish. Even though all of Tacos Baja’s stands are perpetually busy, the kitchen churns out their signature tacos quickly, so don't hesitate to order a second round at the counter after finishing your first." - sylvio martins, arden shore, garrett snyder
Sylvio Martins
