Pescatarian now, but when I wasn't, I preferred pork or beef carnitas type tacos. I have never really been a fan of ground beef (texture), and I have never liked chicken, at all..
I make tacos all of the time, usually street style on my outdoor griddle. I rarely use ground beef though. Pulled pork, steak and pulled chicken mostly.
No definitely not a paste. White fish like cod, haddock, tilapia.
I think the most common is baja style fish tacos- deep fried.
I prefer blackened when eating out, cooked in the air fryer at home. If the only choice is baja I will eat those over any of the choices in the OP. Unless there's shrimp then I'll get that.
The most common in the battered and fried fish taco is Wild Alaska Pollock. Mahi mahi and Sea Bass are also commonly used for grilled fish tacos. Fish tacos are ubiquitous in Southern CA and Mexico.
It's actually very similar to English fish and chips, except you put the fried fish inside a soft corn tortilla with shredded cabbage and a white cream sauce, usually flavored with a bit of chipotle pepper.
That’s like asking who is my favorite child. We have a steady variety happening in this house. Ground beef, ground turkey, shrimp, Carne Asada, Carnitas. Rarely chicken although we often make Chicken nachos.
I have this amazing Carnitas recipe and when I say that’s what we’re having my whole family lights up like I’m making Thanksgiving Dinner with all the fixings so I chose pork.
I have this amazing Carnitas recipe and when I say that’s what we’re having my whole family lights up like I’m making Thanksgiving Dinner with all the fixings so I chose pork.
It's actually very similar to English fish and chips, except you put the fried fish inside a soft corn tortilla with shredded cabbage and a white cream sauce, usually flavored with a bit of chipotle pepper.
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