A better question is Mexican or weird Gringo style. I live on the west coast and am used to the former: grilled or fried white fish with salsa and other normal taco fare in a grilled/pressed tortilla. The latter I’ve seen, and been repelled by, in the Midwest: breaded, fried fish (basically fish sticks) smothered in coleslaw in a cold tortilla. Ew.
Followup question: corn or flour tortilla?
I prefer corn.
If it ain’t corn, it ain’t a taco. Unfortunately, I’m still counting carbs and will have to have low-carb flour tortillas. 
As for tonight’s ‘tacos’, Mrs. L.A. wants tilapia. (Yes, we like tilapia. I’ll get halibut for fish’n’chips.) She also wants it grilled. Yay! No decisions for me to make! 
I prefer the taste of flour but I really dont care about ‘authenticity’. Food should be made like jazz, improvised and constantly evolving.
You mean corn as in “hard shell”? If so, flour. I only like hard shell with beef tacos,
By the way, I’ve only been to San Diego once in my life. I had fish tacos 3 times in 3 different places. That was 23 years ago. I’ve eaten hundreds since then, and those were my 3 best fish tacos. Fish tacos to San Diego are like pizza to NY/NJ. It doesn’t appear possible to re-create these anywhere else.
No, soft corn tortillas. Sometimes seen doubled up for “street tacos.”
Grilled fish tacos: California. Fried fish tacos (with tartar sauce): Texas.
I like them both, but have a guilty preference for fried…
Normally flour, as the corn can overpower the fish. For carne tacos, I like the locally made Three Sisters Nixtamal corn torts. Just the smell when you open the package starts your mouth watering. They are so far above the run-of-the-mill corn torts you find in a supermarket, it’s not even worth comparing.
Battered and fried is fish sticks tacos. They are for people who dont eat or know much about authentic mexican food.
Mind you- tastes being what they are, it’s OK for you to prefer that version. I mean, I like cohita white cheese on my street tacos, and that isnt very authentic either. (As a garnish maybe, but I go for “Mas queso, por favor”. )
Well, I’ll splurge and have corn tortillas. I’ll count carbs mañana.
So grilled fish, corn tortillas, cabbage, salsa, lime, and a little sour cream. No cheese on mine. Cheese is for Filet-O-Fish sandwiches.
This is my take too.
That is so wrong that if you look up “Wrong” in the dictionary, it references this answer. It takes a Masters in Wrong to give this answer.
WRONG!!!
Lol!
Dude- I was eating fish tacos in Baja before you were born. The fish was fresh and grilled. No batter was involved.
But to be fair, the anglo recipes for “baja fish tacos” are now mostly with beer battered fish.
He did say ‘fish sticks tacos’. 
I prefer to save the beer-batter cod for fish and chips out on the Oregon coast. Side of tartar and a heap o’ fries, with a cup of chowder to with. With the present dilemma, I fear I won’t be able to feed that particular jones this year.
Ensenada style please. From El Taconazo in South El Monte. With a large horchata.
Just so the tortillas are soft, I don’t care what they’re made of.
Mine are always kinda grilled. I quickly pan-fry my fillets(no breading) with a little butter in a skillet, add my fixins-du-jour and eat them in flour tortillas. It’s almost always a lunch meal with small sand trout or whiting that I caught that morning. I don’t think I have ever had fish tacos from a restaurant/fast food place.
I’m sure I would love the battered or breaded deep-fried version, but that’s too much work for a quick lunch.
I did not vote because I do not have enough data. More data is needed. I must consume statistically significant numbers of both. For science.
I may have to convince the roommates. Last night was shrimp tacos. They may not want to give those up. Even for science.
Divert them to shrimp po’boys, then you can make fish tacos for them.