Partially open-air with concrete flooring and a metal roof, the industrial bones of this taqueria harken back to this setting's roots as a fish canning warehouse started by Marco Antonio's father in 1965. Order at the rear station, then pull up a metal chair at one of the simple tables. The extensive menu of seafood tacos includes chicharrón de pescado, carnitas de atún and camarón al chipotle. Taco pescado empanizado offers a tender, warm and golden tortilla topped with a breaded fish fillet that is dressed with onions and a squirt of spiced crema. Shredded cabbage and a host of salsas are arranged on a table for your embellishment.