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.
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