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