I just got back from 10 days in San Diego, birthplace of the fish taco, made w/ fresh grilled fish - mahi or wahoo or a local deep fried whitefish, with shredded green and white cabbage, white sauce, and served in a soft flour tortilla w/ salsa on the side. Excellent, though it has been my feeling that unless the cabbage is shredded very finely, it can dominate/overwhelm the texture of the fish.
I prefer a fish taco made w/ romaine lettuce is which leafy but w/ body and crunch. We did them at my restaurant( Headquarters Lodge) w/ blackened walleye.
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