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Best fish tacos in Chicago area?

easknh Jan 1, 2011 02:17 PM

Looking for recommendations of best fish tacos in the Chicago area. Please include descriptions of type of fish and how it is prepared. Thanks for the help.

  1. a
    amoncada Jan 10, 2011 02:44 PM

    Feast in Bucktown serves up some of the best blackened (not breaded) fish tacos, seriously good! I recall having decent fish tacos at Los Nopales.

    1. l
      Lance Corvette Jan 7, 2011 01:54 PM

      Burrito House on Lincoln just south of Addison. Fish is tilapia and it's prepared by a Mexican guy behind the counter.

      2 Replies
      1. re: Lance Corvette
        gordeaux Jan 9, 2011 07:16 AM

        That might be the funniest description of a "food preparation" I've ever heard!

        1. re: gordeaux
          jbontario Jan 10, 2011 07:48 AM

          Hate to recomend an "american" place, but the Oyster Bar at Shaw's makes a great blackened fish taco.

      2. Tim N Jan 6, 2011 01:31 PM

        Big & Little's has great fish tacos (939 N Orleans)

        1 Reply
        1. re: Tim N
          zgwarnki Jan 11, 2011 08:36 AM

          I second the recommendation of Big & Little's for fish tacos. They grill a large piece of mahi-mahii and then squirt some home-made spicy mayonnaise type sauce on it and serve it over shredded cabbage/greens. It's great. They also do fried fish tacos - specifically soft shell crab and catfish. Beware - cash only, limited seating and no air conditioning (not a problem now but last summer - Whew!)

        2. b
          blue_blanket Jan 4, 2011 07:33 PM

          I really like the ones at Garcia's on Western. They are grilled tilapia (I'm pretty sure it's tilapia). They serve them with your choice of corn or flour, and come with a guacamole and mayo on the side.
          I love that the fish is not breaded or fried.

          1 Reply
          1. re: blue_blanket
            clb5 Jan 9, 2011 09:07 AM

            Thank you for the recommendation.

            I had excellent fish tacos in Cozumel in 1995-96. They were were either lightly sautéd (no batter) or a room-temperature ceviche. Never had anything like them since, and the most batter-based fried ones are an abomination.

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