Fish Guts
Seafood restaurant · Barrio Logan ·
Baja-style fish tacos, seafood dips, craft beers, and margaritas
Baja-style fish tacos, seafood dips, craft beers, and margaritas
"Fish Guts’ owner Pablo Becker visits the fish market every morning to get the freshest rockfish, opah, or whatever else fishers have brought in. At the restaurant, he prepares what may be San Diego’s best fish tacos, fried in a flavorful batter and served on made-to-order tortillas. The local white fish used for the Baja tacos, usually rockfish or sheepshead, is portioned out before being battered with a mix of flour, Modelo, bread crumbs, and French mustard inspired by a trip to Ensenada, Mexico. While fish tacos are the main star, try the smoked fish dip and pair it with a smoky mango margarita or a classic michelada." - Helen I. Hwang
"Baja-style fish tacos are the standout at this black-and-white corner outpost. The Barrio Logan restaurant has been slinging specialty tacos and seafood dips for almost two years: Catches are hand-selected daily and served as tacos — including their rendition of fish and chips; orders come with two Modelo beer-battered local white fish enveloped in supple, homemade corn tortillas and dressed with Mexican tartar sauce with a side of crispy potatoes. Other menu highlights include an opah done al pastor-style taco with chile guajillo, achiote, cured onions, cilantro, and pineapple, along with the coconut-battered Baja shrimp tacos with coleslaw, pico, and a chipotle aioli. Mexican craft beers like the Lobita Light Lager are on deck, along with tangy micheladas and mango and cucumber margaritas. The space is modest and inviting, with decorative touches like a hanging speedboat, faux swordfish, and a bar running down the back with stool seating both indoors and outdoors for enjoying good weather." - Roxana Becerril
"A neighborhood seafood spot that sources local rockfish for a variety of classic and creative fish tacos, spotlighting local catch-driven tacos." - Kelly Bone
"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 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. Add orders of smoked monchong fish dip, Baja-style battered shrimp tacos, and freshly fried fish and chips to round out the meal. Signature drink options at Fish Guts include a smoky mango margarita made with agave wine and fresh juice or a classic michelada. Must-try dish: You can’t drop into a place with “fish” in its name without indulging in a fish taco." - Candice Woo
"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
