When we have a hankering for fish tacos, we hie ourselves to this casual neighborhood place for the finest: fried tilapia, crunchy cabbage, pico de gallo, and cheese rolled in a flour tortilla and then grilled (last time the chipotle sauce included on the plate was a bit too spicy for us; we were obligingly offered a rémoulade substitute, which worked beautifully). Don’t miss the wildly addictive fried dill pickles with ranch dressing or the peach cobbler served with a baseball-size orb of vanilla ice cream. (8/13)