Yes, any firm fish: plus try adding yogurt or sour cream mixed with Tabasco or Tapatio hot sauce and the pickled onions in this recipe: http://www.food52.com/recipes/2731_barbacoa_beef_cheek_tacos

The classic Baja/SoCal fish taco requires a firm fleshed fish and is typically battered and fried. Black cod aka sablefish would be good. Swordfish would be perfect except that its sustainability is in question at the moment.

You might like this recipe: http://www.food52.com/recipes/5532_fish_tacos_on_the_grill