Hot on the fish taco trail I checked out the new Playa Azul taco truck across the street (north-east corner of Fruitvale and E 12th) from Fruitvale BART. Fish tacos and other variations: burritos, quesadillas, tostadas, cocktels, even tortas with fish or shrimp or octopus.
Fish taco ($1.50 on the menu, but she only charged the the same $1.25 as the meat tacos) was not the Baja-style taco that has been discussed here: chopped grilled white fish with salsa cruda and lime (no white sauce, no cabbage). Basically the same construction as a meat taco. The fish was cooked to order and it was okay, but not what fish taco fans are looking for. The salsa verde on the side was thick a creamy (as if it had avocado in it, but there was not even a hint of avocado flavor) -- anyone know how this kind of salsa is made? Good, ice cold horchata.
Then I trekked across the street to get a carnitas taco from El Novillo (in the parking lot of the Guadalajara restaurant). This is currently my favorite taco with the distinctly delicious flavor of roasted/fried pork. The salsa verde here is also good -- in fact, they filled up a 12 oz Mason jar for me for $1 (along with Melanie's duck jus, this makes another reason Chowhounds should carry a couple of clean empty jars in the back of the car).
Finally, I headed off for two and a half hours of purgatory in the DMV (Coliseum office); I celebrated my re-emergence into the land of the living with a couple of tacos from the La Ultima Cena truck parked just outside the DMV parking lot. While neither was a standout, both the carne asada and al pastor tacos were tasty, with generous amounts of meat and a choice of mild or hot salsa. A bonus was the delicous pickled carrots that came with it, which were thick cut and appeared to be home-made rather than canned.