If it isn’t clear from the name, A Fish Named Taco specializes in Baja-style seafood, with a variety of fish and shrimp tacos. The Baja fish taco tops a piece of beer-battered halibut with cabbage, cilantro, cotija, and crema, with a lively salsa verde on the side, while the cameron pairs chipotle-marinated and grilled shrimp with pico, guacamole, and chipotle aioli. For something different and objectively cheesier, Las Camas combines that grilled chipotle shrimp with queso Oaxaca and ranchero sauce.

Serving Hawaiian comfort food from a teal-and-yellow trailer inside Killingsworth’s Piedmont Station pod, Mahi Taco has been at it for roughly six years. While the cart also sells grilled chicken, kalua pork, and fried avocado tacos, the namesake grilled mahi taco, rubbed in blackening seasoning, is particularly awesome. Held together by a crispy grilled flour tortilla, all tacos come with cabbage, pico, bright lime sauce, Colby cheese, and either salsa verde or mango habanero on the side. It’s particularly fun as a plate, with a side of mac salad and cilantro-lime rice.

If the wait at neighboring spot Taco Pedaler is too much, walk the 30 seconds to try the tacos here, which uses fried pollack and a tartar-like sauce. All of Santo Domingo Taqueria’s tacos are going for less than $3 a pop — which, let’s be honest here — isn’t something many of Portland’s taquerias can say, especially now. The spot also pours cups of house-made horchata and fruit drinks, and has a sizable covered patio with large picnic tables.

Piña colada mainstay Tropicale has a slew of fresh, quality plates that include brunch-time eats, and a plate of two tasty fish tacos for $10. Served on handmade blue organic corn tortillas, these feature egg-battered Alaskan cod that’s fried with a crispy cornmeal crust, topped with pickled cabbage slaw, cilantro crema, and fittingly, garnished with grilled pineapple. Of course, it’s particularly well-paired with any of the bar’s frozen drinks.

This Burnside fish market is a popular spot for those seeking sustainably sourced seafood, but its small kitchen also shows off the market’s goods with dishes like Ora King salmon crudo and wild Oregon tuna poke. The same can be said for Flying Fish’s tacos, wild Pacific Northwestern rockfish topped with cabbage, tangy pickled onions, and Fresno chile, as well as a dusting of cotija and a touch of crema. The tacos are gluten-free, but the restaurant isn’t 100 percent gluten-free, which can be tricky for Celiac diners.

There’s something to be said for keeping it simple, as this family-owned Mexican food cart has demonstrated for years with its reasonably priced, ultra flavorful tacos and burritos. The fish taco at this downtown cart is a generous helping of nicely seasoned grilled tilapia that comes with cheese and sour cream, tucked inside two white corn tortillas. However, the cart easily accommodates dairy-free diners — just nix the dairy and sub avocado. Any order should include some of the cart’s superb salsa verde and salsa roja.

The funky Taqueria Portland in Buckman does tacos well, period, but its fish tacos are the clear standout: a heaping taco of fried fish, lettuce, cilantro, pico, radishes, and avocado on a corn or flour tortilla. Taqueria Portland also hawks shrimp tacos, similarly adorned. Order delivery or pick-up via Grubhub, DoorDash, Uber Eats, or Postmates.

While some Portlanders might roll their eyes at the often-lengthy wait times at Por Que No’s two locations, it’s also worth noting that the shops’ menu includes two tasty fish tacos for different moods. Both tacos, the pescado and the fish #2, feature fried Newman’s line-caught Alaskan cod in a crispy cornmeal crust. The fish #2 comes with some simple, agreeable fixings, namely tangy escabeche crema and serrano-cabbage slaw; the Pescado is smothered in a heavy pile of pineapple and salsa verde — just one can fill you up. If cod doesn’t appeal, the restaurants’ shrimp tacos are also lovely, with serrano salsa, pineapple, and plenty of cabbage.

This Foster-Powell taqueria offers a daunting array of tacos, including four different ones featuring seafood. Unlike many other versions in town, most of Nayar’s fish tacos include fish grilled in garlic butter, topped with a pineapple slaw and bell pepper — that includes a salmon taco, a relative rarity among Portland’s taco scene. Nayar also slings a traditional fried fish taco, cod topped with shredded lettuce, pico de gallo, and cilantro.

Known for its eclectic menu of dishes from around the world, Salvador Molly’s fish tacos come as a plate as opposed to a la carte: the two tacos come filled with beer-battered saba, drizzled with crema and garlic-lime aioli, sprinkled with cotija cheese, and served with sides of yellow rice and spiced black beans. You can grab one for $5 during happy hour.

This longstanding local chain of taquerias sells three different fish tacos, often showing off the restaurant’s fun salsas. The wild tilapia taco comes with a cabbage and jalapeño salsa, while the wild salmon is paired with an earthier chipotle salsa, as well as a fresh fruit salsa. The shrimp tacos arrive with a rich salsa rojo. For those concerned with sourcing, all of the fish served here is Monterrey Bay Aquarium Seafood Watch certified.