Philly’s got cheesesteaks. San Francisco gave us cioppino. And San Diego created the fish taco.
Yellowtail is a top-shelf local catch—white-flesh tuna that’s delicious as sushi, delicious cooked, just plain delicious—and Galaxy Taco has two of the city’s top chefs in Christine Rivera and boss/collaborator Trey Foshee. Yellowtail’s firm enough to hold up to grilling, which gives the tender fillet an ancient open-fire smokiness.
Rivera rubs it with her blackened seasoning (garlic, paprika, onions, thyme, black pepper, cayenne, oregano, dried chipotle), adds salt and oil, then wood-fires it to mid-rare. It’s placed on Galaxy’s blue corn tortillas (heirloom masa from Mexico, ground in house, pressed, and cooked to order) with a spicy jalapeño aioli, fried fingerling potatoes, sautéed red and green bell peppers, and fresh cherry tomatoes.
Beer not included, but highly recommended.
2259 Avenida de la Playa, La Jolla galaxytacosd
Very Important Taco: Grilled Yellowtail at Galaxy Taco
