Fish tacos...what makes them authentic?
I love fish tacos and try to order them every chance I get. I want to make them at home...you know, the right way. Once I ordered them in a restaurant and they came out made with salmon. It didn't work. I've mostly had them with some type of white fish, preferring the fish to be grilled vs. fried.
But what is the traditional way? Grilled? Fried? Which fish to use?
I know corn tortillas are a must. Is the cabbage part of the traditional deal? I like it a lot, but was curious.
I'm calling on you foodies in the know, especially if you are from California, land of the fish taco.
Cheers,
Michelle
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