When I drive to Ensenada - which, before the pandemic hit, was approximately once every four months - the first spot I hit every time is Tacos Fenix, an incredible fish and shrimp taco stand that popularized the now-ubiquitous Baja-style taco. And L Fish, a taco stand in East LA, uses the exact recipe as Tacos Fenix. Like at the original, there are two options - fish and shrimp. I slightly prefer the latter over the former, but in both I was deeply impressed with the remarkably herb-y batter, which gives the taco a deep, bread-y crunch. They’re served undressed on a corn tortilla, with plenty of topping options - I go for finely chopped cabbage, pico de gallo, cilantro crema, and habañero salsa, with a heavy hit of lime.
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