Crispy on the outside, tender and flaky on the inside, El Metate's lightly fried fish tacos have developed a loyal following. Get the fish taco plate for rice, beans and guac on the side, and be sure to load up on the sweet mango salsa.

This taco outpost pops up at farmers markets around town, and it's a surefire bet at Sunday's Presidio Off the Grid. The fried tilapia taco is topped with plenty of shredded cabbage, cilantro, and a creamy sauce that's best accompanied with an agua fresca.

Nopalito's understated fish taco is elevated yet hearty, with seared fish in ancho chile adobo and topped off with orange, onion, cilantro and salsa de morita y tomatillo.

These fish tacos come sauteed in white wine and butter, and you can mix and match fillings should you rather get a fish quesadilla or burrito. But the best showcase for these juicy fishies is the fresh, uncomplicated taco, topped with guac and pico de gallo.

Bar Crudo is a go-to for raw seafood, but those in the know also catch the local rock cod tacos at happy hour (5pm to 6:30pm only). Get there on the early side for first crack at taco goodness.

Though not technically a taco, the albacore tuna tostadas withcrispy leeks, chipotle mayo and avocado are a must-order. Pair them with the classic fried local rock cod tacos with cabbage and tangy crema for a seafood match made in heaven.

A go-to spot for fish and chips, The Codmother is also a favorite fish taco outpost: their tacos have crispy battered and fried fish topped with creamy baja sauce and are perfect for eating within sight of the bay.

Say what you will, but Nick's gets the taco job done. Opt for the hefty pescado taco ("Nick's Way", of course) with a large chunk of fried fish and laden with guacamole, or go for the grilled fish, with tomatillo and pico de gallo salsas, cilantro, cabbage & onions.