Oscar's Mexican Seafood

Name: Oscar's Mexican Seafood
Address: 746 Emerald St, San Diego, CA, 92109, US
Telephone: 858-412-4009
Price range: $$

Mexican Seafood$$

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Sun–Thu 8am–9pm, Fri–Sat 8am–10pm

746 Emerald St, San Diego, CA 92109
858-412-4009
Last verified: September 2026

Grilled fish salad with avocado, greens and sesame in a takeout box at Oscar's Mexican Seafood

Breakfast

Burrito$9.50
Breakfast Torta$15.00

Ceviche

Fish Ceviche$9.50
Shrimp Ceviche$9.50
Mixed Ceviche$9.50
Scallop Ceviche$20.50
Blue Fin Tuna Ceviche$13.00

Appetizers

Cucarachas$14.00
Garden Fish SaladMarket Price

Grilled Fish

Grilled Fish (Salad, Taco, Burrito, Torta or Plate)Market Price

Tacos

Battered Fish or Shrimp Taco$3.75 – $4.75
Surf & Turf Taco$7.50
Skirt Steak Taco$7.50
Grilled Octopus Taco$8.75
Carne Asada Taco$3.75
Steak on Flour$9.00
Smoked Fish Taco$7.50
Grilled Shrimp Taco$7.50
Taco Especial$8.75
Tacos al Pastor$3.75
Atun Adobado$8.50
Shrimp & Bacon$8.00
Shrimp & Chorizo$7.50
Chorizo & Potato$7.50
Bistek Ranchero$7.50

Tortas

Torta De Oscar$18.50
Fisherman's Torta$18.50
Grilled Fish Torta$18.50
Skirt Steak Torta$18.50
Smoked Fish Torta$18.50
Grilled Shrimp Torta$18.50
Grilled Spicy Shrimp Torta$18.50
Grilled Octopus Torta$20.50
Fish StewSmall $4.74 / Large $10.75

Plates

Grilled Shrimp Plate$17.25
Skirt Steak Plate$17.25
Smoked Fish Plate$17.25
Surf & Turf Plate$17.25
Grilled Octopus Plate$18.75
Oscar's Combo$19.75
Grilled Ahi Plate$17.25
Grilled Snapper Plate$17.25
Grilled Yellowtail Plate$17.25

Salads

Grilled Shrimp Salad$16.50
Skirt Steak Salad$16.50
Smoked Fish Salad$16.50
Grilled Octopus Salad$17.75
Spicy Grilled Shrimp Salad$16.50
Grilled Ahi Salad$16.50
Grilled Snapper Salad$16.50

Vegetarian Tacos

Chorizo De Soya Con Papa$6.50
- Vegetarian
Soy Chorizo Taco$6.50
- Vegetarian
Veggie Taco$6.50
- Vegetarian

Sides

Fish StewSmall $5.00 / Large $11.25
Chips & Guacamole$9.75
QuesadillaFlour $3.25 / Corn $2.75 / with Meat $8.75
Homemade Pinto Beans$3.75
Homemade Rice$3.75

Drinks

Fresh Fruit Water$3.75
Bottled Mexican Soda$3.75
Bottled Water$3.75

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Breakfast Torta · Grilled Fish (Salad, Taco, Burrito, Torta or Plate) · Tortas.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviche · Fish Ceviche · Shrimp Ceviche.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Shrimp & Chorizo · Chorizo & Potato · Chorizo De Soya Con Papa.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burrito · Grilled Fish (Salad, Taco, Burrito, Torta or Plate).
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Tacos al Pastor.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada Taco.