Beer-battered fish arrives in warm tortillas dressed with shredded cabbage, pico de gallo, and creamy chipotle sauce. Evolving from Baja carts to full sit-down service, the tacos maintain that original frying technique for a light crispness. Portions satisfy with three tacos per order, easy to devour quickly. The chipotle adds a smoky heat that lingers after the fresh pico fades.