Fish Guts

"This black-and-white corner outpost has slung specialty tacos and seafood dips in Barrio Logan for almost two years. Catches are hand-selected daily and served as tacos — including their rendition of fish and chips; orders come with two of the same taco enveloped in supple, homemade corn tortillas. The $12 fish and chips tacos feature beer-battered local white fish, Mexican tartar sauce, and crispy potatoes." - Roxana Becerril, Keri Bridgwater

"Head to this counter-style spot in Barrio Logan for its dinnertime taco menu, which includes two versions of a Baja-style fish taco made with local whitefish crisped in Negra Modelo beer batter. There’s a classic take that features Mexican coleslaw, pico, and chipotle aioli as well as a fish and chips-inspired riff that includes Mexican tartar sauce and crispy potato." - Candice Woo, Mario A. Cortez

"Chef Pablo Becker starts most mornings with an early trip to Tunaville Market to pick out fresh fish from legendary fishmonger Tommy Gomes. Moving quickly to keep the fish fresh, Becker heads back to his taqueria Fish Guts to prepare the city’s best fish tacos. The local white fish used for the Estilo Baja tacos, usually rockfish or sheepshead, is portioned out before being battered with a mix of is prepared with unbleached flour, Modelo, bread crumbs, and French mustard inspired by a trip to Ensenada, Mexico. Just before the fish is ready, Blecker prepares the coleslaw and assembles the taco on a fresh corn tortilla made with masa from a local vendor. The outer coating is not too thick, and the fish is tender, practically melting in slivers with each mouthful. To round out the meal, add in orders of smoked monchong fish dip, Baja-battered shrimp tacos, and freshly-fried fish and chips. Signature drink options at Fish Guts include a smoky mango margarita made with agave wine and fresh juice or a classic michelada." - Candice Woo, Helen I. Hwang

"Chef Pablo Becker starts most mornings with an early trip to Tunaville Market to pick out fresh fish from legendary fishmonger Tommy Gomes. Moving quickly to keep the fish fresh, Becker heads back to his taqueria Fish Guts to prepare the city’s best fish tacos. The local white fish used for the Estilo Baja tacos, usually rockfish or sheepshead, is portioned out before being battered with a mix of is prepared with unbleached flour, Modelo, bread crumbs, and French mustard inspired by a trip to Ensenada, Mexico. Just before the fish is ready, Blecker prepares the coleslaw and assembles the taco on a fresh corn tortilla made with masa from a local vendor. The outer coating is not too thick, and the fish is tender, practically melting in slivers with each mouthful. To round out the meal, add in orders of smoked monchong fish dip, Baja-style battered shrimp tacos, and freshly fried fish and chips. Signature drink options at Fish Guts include a smoky mango margarita made with agave wine and fresh juice or a classic michelada." - Candice Woo, Helen I. Hwang

"Veteran chef Pablo Becker mans this friendly counter in Barrio Logan where local and sustainable fish informs the menu. Its only lunch offering is a practically perfect fried fish sandwich while dinner hinges around tasty tacos, from opah al pastor and coconut shrimp to an umami-laden mushroom version topped with crispy cheese." - Candice Woo