Do you prefer the fish in your fish tacos to be battered and fried, or grilled? For the purposes of this poll, I include ‘breaded’ in ‘battered and fried’. By ‘grilled’, I mean flat-iron grill or equivalent (e.g., cast-iron frying pan) or cooked on the barbie.
Grilled halibut tacos for me.
Grilled grouper.
When I’ve had fish tacos from establishments that sell them, they’ve always been fried. And I prefer fried fish in general, anyway.
My church’s fish fries this year (while they lasted) had fish tacos as a menu option. And since we had both fried and baked available, we’d make them with whichever the customer preferred. We didn’t get very many orders for the tacos, but those we did skewed towards the fried (as, for that matter, did the non-taco orders).
Do we have to choose? My answer would be different depending on the circumstance. Grilled is a little more sophisticated IMO but every once in a while a good crunchy piece of fried fish is nice as well.
I completely understand. I had to vote so that I could see the results without clicking View Poll Results, but I like them both ways. In the end, I voted for fried because that’s the way they’re usually made up here (and that’s the way they normally came in SoCal).
Now I just need to decide how I’m going to make them tonight. Chefguy: How do you do yours?
I went with fried, just because that is the original form and the type I have eaten the most of. Chefguy made a good choice, and I have enjoyed halibut and mako grilled in tacos over the years. But fried in iffy oil by a man of uncertain hygiene on the streets of Ensenada is the way I prefer.
Rubios deep fried with cabbage, whatever the sauce they use, guac and spicy salsa
Yep. Loved Rubio’s. Skip the guac. Add the lime.
Mrs. L.A. doesn’t especially like crema, and I’m not going to buy it (or make it) just for myself. 
I’ll just use sour cream, doctored up with some spices to make it interesting.
I forgot the lime but its definitely necessary. Fish Taco Tuesday so thanks for the reminder!
I like fried better, mostly because of the extra bit of crunchiness. Rubios is good, but when I was in San Diego I preferred the now-closed Fins, they had great salsa/hot sauce. Of course, nothing beats a “real” fish taco, made with freshly caught fish from a vendor on a Baja beach named after a kilometer marker.
Hoo-boy, it’s been a long time since I made those. As I recall, I just sprinkle it with a chili spice blend and fry it in a bit of olive oil or butter until just done, then hit it with some lemon juice and a bit of salt. Then top with avocado and cilantro (I don’t like a lot of the latter) and some Tapatio. We usually toast a couple of flour torts in a very minimal amount of olive oil to brown them up and get them puffy.
Oops, I meant to respond to Johnny.
It’s all good. That recipe sounds like a winner. I forget how Kurt fixed the mako we had at his last “Dangerous Fish” BBQ. Some sort of mojo marinade was involved before grilling, I’m sure.
For a fish taco the fish has to be grilled. Fish-and-chips, or a catholic fish sammich the fish is batter dipped and deep fried.
Nonsense :). The ur-fish taco was fried.
Fried, but both are fine.
I voted battered and fried because that’s my favorite, but I’ve enjoyed them both ways.
If you have a Velvet Taco near you (they are a very sparsely distributed national chain) be sure to try theirs.
My favorite from a local joint near me. Grilled.
hugo’s baja mahi tacos *
[on romaine w/ spicy baja sauce, pico de gallo,
cotija cheese & corn tortillas]
Love em both ways, but the battered & fried gets my vote for taking the sauce more.
I’m not sure I’ve ever had battered and fried fish on a fish taco, and somehow it seems wrong to me. I’m pretty sure all the fish tacos I’ve ever eaten have had grilled fish.