Mexicans do put fish on tacos which is called a fish taco that usually involves deep fried white fleshed fish, shredded cabbage and creamy white sauce.
A fish taco is a type of taco made of fish instead of beef.
There are three important components to making great fish tacos which include white fish, shredded cabbage, and crema (a white sauce).
Other parts of the recipe if a fish taco are adaptable, but those three things, paired together, are the trinity of basic fish tacos.
The fish taco has often been credited to Baja California, Mexico.
This is the version that most of us picture when we think of a fish taco.
This is filled with battered and deep-fried fish, drizzled with spicy mayo, and topped with shredded lettuce, salsa and a squeeze of fresh lime.
Fish tacos are often made from the mussel, mackerel, Atlantic herring, farmed salmon, Albacore tuna, sardines, anchovies, swordfish, Alaska pollock, and other fatty fish get you more health benefits than you would get from other fish tacos because they are highly concentrated in Omega-3 fatty acids aka Omega-3 oils.
For the fish taco sauce, all you need is sour cream, mayo, lime juice, garlic powder and sriracha.
The sriracha gives it a little kick of spice so you can add more or less based on your preference.
This taco sauce is essentially a lime crema which is the perfect blend of tanginess and heat.