Tocaya’s Baja taco wraps fried mahi-mahi and cotija cheese in either a corn tortilla or butter lettuce shell, with additional toppings like cabbage and salsa. The restaurant emphasizes organic, locally sourced ingredients and allows customization of protein and cheese, so you can tweak the taco to your taste while keeping the same core Baja profile. The fish is lightly battered for a crisp shell that contrasts with the flaky interior, and the cheese and sauce add salty richness. A number of write-ups point to this taco as the standout choice on their street taco menu.