Born as a 1983 Mission Bay walk-up stand, Rubio's Coastal Grill in Point Loma, San Diego stations this Midway District franchise at 3555 Rosecrans Street with the Original Fish Taco® recipe that helped popularize Baja-style fish tacos across the United States. The beer-battered wild Alaska Pollock—certified sustainable under the Alaska Responsible Fisheries Management program—arrives in a corn tortilla with cabbage, white sauce, and salsa, a specific sourcing commitment not shared by the broader fish-taco menus at Point Loma Fish Shop down the peninsula. Wild-caught mahi-mahi from Peru and Ecuador adds a grilled-fish tier above the fried pollock, while no-fry pinto beans are cooked from scratch and guacamole is hand-smashed from Hass avocados in each kitchen. That scratch-prep ethos on a fast-casual frame outpaces the commissary-based models at national Mexican chains like Chipotle Mexican Grill on the same Midway District San Diego corridor. The highest-complexity plate is the Coastal Duo—grilled mahi-mahi paired with a shrimp taco, served alongside cilantro-lime rice and black beans, assembling two distinct proteins from two separate fisheries on a single tray.