Whether they're crispy, tender or hot-sauced up, fish tacos are appearing on East Bay menus.
Fish tacos’ combo of white fish with creamy sauce, crunchy cabbage, and a squeeze of lime conjures up lazy, sun-soaked afternoons on the beach. Maybe that’s why we’ve seen them washing up on menus all over the East Bay. Here are three of our favorites.
SoCal–born owner Jack Moore used to “go to town” on three-per-dollar tacos in Mexico. Metro’s are just as addictive.
Fish: Mahimahi is grilled a la plancha.
Secret sauce: The tomatillo-chili salsa complements but doesn’t overwhelm.
Soak up the downtown Pleasanton sun—and dig into this zippy fish taco duo—on Stacey’s lovely outdoor patio.
Fish: A generous portion of lightly seasoned and crisp fried red snapper.
Secret sauce: Salsa roja and chipotle cream give a welcome kick.
Served grilled or fried, Chow’s sustainable fish tacos hit the spot.
Fish: The fish can change, but count on mahimahi when it’s in season.
Secret sauce: Mango in the guacamole lends a sweet citrus note.
Danville, Lafayette, chowfoodbar.com