With food supplies running low on Battlestar Wicklatica, Helo and I took the raptor out to Taqueria Pico de Gallo (2618 S. Sixth Ave.) for fish tacos the other day. We both got the lunch special, which included three fish (or shrimp) tacos, rice, beans, and a soda pop or horchata. Cost: Seven bucks and change.

The fish was lightly breaded, in a flour or corn tortilla (we both got flour), with the usual fixins. Helo had no complaints; I was more: meh, a little bland. The beef and chicken options were better on earlier visits.

Still on the lookout for recomendations.

This article appears in Dec 7-13, 2006.

Getting hassled by The Man Mild-mannered reporter

8 replies on “Fish Taco update”

  1. I would like to change my vote from Barrio in Tucson to Barrio Grill on 16th St. and Thomas in Phoenix for best fish tacos.
    I do have a question about the tortillas. Are the flour tortillas the traditional fish taco wrapper? My experience in Mexico has been that if I don’t ask they come in corn. Also have had the experience where the gringos (no offense) get served wheat flour tortillas and I get asked if I’d prefer the corn, what the fxck! Makes me wonder if corn (the food of my people apparently) is best for the fish taco.
    I’ve heard of “Baja” style tacos, which I believe are the lightly breaded type, yes? Lastly, how were the tortillas themselves Mr. Nintzel? Anywhere close to “Tacos De Rin Tin Tin” in Puerto Peñasco?

  2. Tortillas, you voted for Tucson’s Barrio before you voted against it. You, sir, are a flip-flopper. Perhaps you should change your name to crepe, Frenchy!
    I don’t know if corn tortillas are the traditional fish taco wrapper, but I don’t care much for them because I’m a Jersey gringo transplant who likes his bland flour tortillas. The ones at Pico de Gallo do not match the delights of Tacos de Rin Tin Tin in Rocky Point, but then again, few do!

  3. Your are freaking me out dude! Nobody, but NOBODY knows about my French daddy. Who the hell told you? Whoever it was, they’re dead, DEAD!

    And I did not flip-flop. I wanted to stay the course. However, my newly formed Taco Study Group suggested otherwise.

    Don’t be a goof, flour tortillas aren’t bland, just not complementary to the fish taco and it’s ingredients. They are perfect with the carne asada. Wrapping a (flour) breaded filet with a flour tortilla is like a double tortilla. Leave that to Taco Bell. I will say that I haven’t had a really good corn tortilla in a long time. Virtually all the commercial corn tortillas suck. Oh crap, there goes the “hate”. Sorry

  7. Please! Everyone knows that the best fish tacos in town are from Chuy’s (sp?). I don’t even live in the Pueblo anymore and I still know this. And yes, corn tortillas are the way to go with fish tacos; flour just doesn’t cut it. I’ve also found that squeezing part of a lemon over the tacos prior to consumption is the bomb, although this is something I would NEVER do to any other kinds of tacos. (Lemon juice on carne asada? Gaaack!) I’m not always in the mood for fish tacos but they are a great change of pace when I want to mix it up.

  8. Sound fair to me, but I may not be familiar with Chuy’s. Is that a chain or something? Chuy fans out there?

    The lemon kills the flavor of the meat FOR SURE. You can mask the taste near-stale meat with lemon, or whatever that meat is.
    What would the world do without donkeys?

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