Fish tacos – a lot of work but so worth it

The prototypical fish taco originated in Baja California, Mexico, and the preparation referred to in this country as “Baja-style” is similar to what you might find on the Mexican peninsula. It usually involves deep-fried white-fleshed fish, shredded cabbage and a creamy white sauce. This is the holy fish-taco trinity, and the dish continues to make its way outside of Mexico and into restaurants all over the United States.