Though some recipes batter and fry the fish. Traditional Mexican fish tacos are charbroiled. So broil or grill a firm white fish (mahi-mahi, wahoo, swordfish, tilapia ...). I put some hickory sawdust in the grill to provide a smoky flavor, and oil the fish while grilling. Allow about 1/2 lb of fish per person.
Then they are traditionally served with thinly sliced cabbage and a fresh salsa.
Fresh Salsa -
3-4 tomatoes, diced fine
1-2 red onions, diced fine
(I quarter these, leaving the root intact, and grill while the grill is preheating and cooking the fish)
1-2 jalepenos, finely diced (I'm preferring the canned pickled ones now)
1 bunch cilantro, the leaves finely chopped
1 lime juiced
1 tsp freshly grd sea salt and pepper
The corn tortillas are freshly made - 3-4 per person. So refrigerated ones need to be warmed: wrap in foil and keep turning on grill while grilling. (Sometimes I quick fry them soft, in heated oil.)
Monte's going to read this and say, "Why didn't you say what I like to do?!" So I'll write it. He sits at our kitchen table by the toaster. Whether the tortillas are just warmed to soften or quick fried, he likes to fold them and put them in the toaster, watching them (baby-ing them!) till barely browning. Then too, he's going to say, "Why didn't you tell them what I made?" Okay. He was served tacos in Canada in taco holders. So he pounded nails in a little strip of wood to hold two tacos for filling ease.
A recipe suggested sour cream mixed with a chopped chipotle chili in adobo, another suggested Ranch Dressing. Since we love avacado, i mash one, and since the fresh salsa creates juices, I pour some of them into the avacado. I just use plain sour cream, but think the chipotle flavoring sounds good and will try it sometime.
I'm getting hungry writing this. I think I'll eat the leftover's for lunch!