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Very Important Taco: Grilled Yellowtail at Galaxy Taco

How this La Jolla restaurant cooks up the top-shelf local catch



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

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