Fish tacos

Try them with the salsa in this recipe. Along with the slaw. Marinade the fish strips in lime and garlic then fry them; either dusted in corn meal, a mix of corn meal and crushed saltines is good on some fried fish
http://food52.com/recipes/13913-cherry-tomato-tequila-butter-salsa-with-fried-fish

For my fish tacos, I season the fish with lime juice and garlic before frying in coconut oil -- no batter or coating. I use a hot pepper slaw, but kimchi really rocks the fish taco, too.

I love Daphne Oz's fish taco recipe: http://abc.go.com/shows/the-chew/recipes/Fish-Tacos-Creamy-Chipotle-Cabbage-Slaw-Daphne-Oz

The history of the fish taco begins in Mexico but owes its popularity to Southern California surfers (mostly from San Diego). It's now really more American than Mexican. Think of a taco in the same way you would think of a sandwich. There aren't many boundries. You will need good, firm fleshed, white fish---local preferred. In SoCal the fish would be chopped (possibly lightly breaded---or not), pan fried or cooked on flat top, dumped into a corn tortilla with your preferred condiments; lime yes, chopped cabbage, avocado, crema (maybe or maybe not, it doesn't really go that well with fish). A couple of drops of hot sauce can't hurt---even Sriracha, another thing that SoCal's surfer culture helped popularize. If you are Roy Choi you might substitute kimchi for the chopped cabbage.

I like my fish tacos with sliced avocado, a vinegar-style slaw and crema. For the crema I use 1 part sour cream, 1 part heavy cream and a squeeze of lime. For the slaw I like the following recipe but I cut the garlic in half, reduce the oil to the same amount as lime juice and add a teaspoon of honey or sugar.
http://www.foodnetwork.com/recipes/bobby-flay/coleslaw-with-cumin-lime-vinaigrette-recipe2/index.html

You can't go wrong with Merrill's fish taco recipe
http://food52.com/recipes/5532-fish-tacos-on-the-grill