For a Westerner, fish tacos are the beach and the surf. For the diet-conscious, they are a way to eat healthy in Mexican restaurants. But, basically, they are just good.
With a grilled flour tortilla, large pieces of perfectly cooked tilapia and a pickled red onion on top, these tacos can't be beat. Flavored with lime and cilantro, they come with cabbage rather than the ubiquitous shredded lettuce. 13126 Midlothian Turnpike, 379-7121 (and new Oregon Hill location at 626 China St.)
Beautiful large pieces of grilled mahi mahi are served on a tortilla lined with romaine lettuce and topped with bright corn salsa. A not-too-sweet coleslaw ties the whole taco together. 1 W. Broad St., 255-0035
How can you not love a place with tongue and tripe tacos on the menu? This fish taco was nestled between one corn tortilla and one flour tortilla connected with lovely melted cheese. The crumbled fish was sweet and moist, with intriguing seasoning, a touch of guacamole, fresh tomatoes and real sour cream. 8520 Midlothian Turnpike, 560-6994
Here, you have a choice of soft or crisp tacos and fruit or tomato salsa. I chose the fruit salsa, a great combination of sugar and spice. The pieces of fish were cooked just right. 2 N. Sixth St., 225-8226
This taco featured blackened ahi tuna, a soft flour tortilla, chopped lettuce and chopped tomatoes. The spicing on the ahi, a little more Cajun then Baja, was tasty. For a great contrast, grab a wonderful piece of baklava for dessert. 4013 W. Broad St., 355-6805