
Taco Fish La Paz is just a couple of carts on the street in Guadalajara, with the kitchen across the way. Mexico Cooks! and El Mural arrived early and beat the crowds. Lines can be up to 30 people long! This famous street stand offers parking and parking assistance, necessary because of the hordes of tapatíos (Guadalajarans) who show up hungry.

This delighted tourist had just flown in from Acapulco. Taco Fish La Paz was her first stop in Guadalajara. Her drink is agua fresca de jamaica, a cold hibiscus tea.

A plate of freshly made tacos de pescado (fish tacos). These are garnished with house-made cabbage and carrot slaw and cucumber slices. Taco Fish La Paz also prepares tacos de camarón (shrimp), de marlín ahumado (smoked marlin), and de jaiba (crab).

Choose your condiments and sides from the cart. You'll find chiles toreados con cebollas, pickled onions, sliced cucumbers, a different slaw, and house-made salsas.

Our photographer from El Mural was starving!

Next, the bottled salsa bar, including every table salsa you can imagine, plus freshly-squeezed jugo de limón (Mexican lime juice), mayonesa (mayonnaise), salsa inglesa (Worcestershire sauce), salt, and crema (like creme fraiche), with or without chile.

Freshly fried fish and shrimp at Taco Fish La Paz. Each taco de pescado (fish taco) includes a huge piece of fish. Each taco de camarón (shrimp taco–Mexico Cooks!' favorite) includes three very large fried shrimp. The taco in the tongs is a taco dorado de jaiba–fried crab taco!

It takes hours to peel and de-vein the vast quantities of shrimp eaten at Taco Fish La Paz.

The fish and shrimp are dipped in batter and fried, then carried across the street in tubs to the taco stand.

Last time we were there, the youngest customer at Taco Fish La Paz was only a month old. What a cutie pie!
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