This dish puts the tuna salad sandwich to shame. Although they've been popular in the United States for only a few decades, fish tacos are a centuries-old tradition along the Mexican coast, where both fish and tortillas are popular; the Baja city of Ensenada is the epicenter.
Any firm-fleshed fish will work in this recipe. Marinate the fish in oil, lemon or lime juice, and add Mexican seasonings like cumin, coriander and chili powder. Grill and flake the fish, and then wrap it in a soft tortilla along with pico de gallo -- a fresh salsa of diced tomatoes, onions and chiles in lime juice -- for a colorful, healthy dish.
We hope you've left room for our last dish -- now is no time to chicken out.