Taco Nazo in Los Angeles sells fish tacos with flaky, plump fried fish and a light batter that stays crisp. Double corn tortillas wrap a freshly fried Alaskan pollack filet and are topped with shredded cabbage, pico de gallo, and crema for a standout Ensenada-style taco. The shrimp taco matches the quality with monstrously large shrimp and batter that clings well. A potato taco dorado uses extra-crispy fried mashed potatoes and the same cabbage, pico, and crema combination plus cheese. Mixed ceviche includes shrimp, octopus, shredded fish, and imitation crab, topped with avocado and served with freshly fried tostadas and hot sauce. Virgin micheladas made with agua fresca, especially watermelon or pineapple, pair well with spicy, tart flavors.
"You can sip on spicy and tart micheladas at Taco Nazo made with Modelos but I love the virgin michelada made with your choice of agua fresca. Go for watermelon for something undoubtedly refreshing and sweet against the michelada mix or pineapple to double down on micheladas' naturally sharp flavors."
Read at Eater LA
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