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.

Too often, though, the key elements of fish tacos get modified and tampered with in ways that dilute the deliciousness of the final product: blackened fish, overpoweringly smoky chipotle sauce, too-sweet mango salsa, watery pico de gallo, fancy slaws that crowd out the fish.

So, for several years now, I have resorted to preparing fish tacos myself, and I’ve developed a set of guidelines that, if followed, yield a taco more satisfying than any of the tequila-marinated, jícama slaw-adorned, roasted pineapple salsa-topped options out there.