I always forget how good, healthy, and easy fish tacos are until I make them and vow to do it more often. They’re remarkably adaptable to any type of not-too-expensive fish you might find in your local market. You can use any kind of white fish fillet, like sole, snapper, catfish or tilapia. I prefer saltwater species, but sometimes the freshwater farmed fish are more economical.
The textural contrast between lightly crispy fish, supple corn tortillas, and soft avocado is a big part of this simple recipe’s success.