It’s been a decade since this taco spot burst onto the Kensington Market scene. Their Gobernador, with grilled shrimp with marlin, is a signature, but it’s the battered Baja Fish with cabbage and pico de gallo that brings the lines.

This taqueria at Portlant and Adelaide makes all its tortillas with corn from Mexico and stuffs them with seabass for their Baja-style tacos. They’re served with the holy trifecta of sauces: guacamole, salsa verde, and chipotle.

Amidst the pandemic, this standalone store in Kensington Market expanded with a second location on Gladstone Avenue. Cousins Emilio and Augustine grill their pescados and serve it with a pineapple guac, but have recently introduced an equally delicious fried version too.

This plantain paradise on St. Clair West actually makes a couple of pricey tacos using beer battered fish. One is the more conventional Popular Vote, with pico de gallo and cilantro creme. The other is covered in pad thai sauce, which is a lot less risky than it sounds.