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Executive chef Terry Lynch says these tacos were “inspired from many a sunny and surfy trip to the Baja peninsula. This sort of Baja taco and a cold beer has been a great way to recover from a day in the ocean.” Mahimahi is seasoned with a Baja rub (brown sugar, cumin, cayenne and oregano), dipped in tempura beer batter and fried. Assemble the tacos yourself with house-made corn tortillas, shredded cabbage in lime vinaigrette, chipotle chili crema and roasted tomatillo-serrano salsa. Also served with cilantro rice and Oaxacan black beans. $16, in Fashion Show, 258-1211.
