Firmer textured fish do better in fish tacos. Maybe that's why I like shrimp tacos. But I've made fish tacos with pan-fried arctic char, a salmon and trout relative that's cheaper than either--when I can get it at all.I have trouble eating soft tacos without making a mess(!), so I usually just pile up some shredded cabbage, black beans and fish topped with a little salsa (and maybe some extra hot peppers and cilantro) and take an occasional bite of warmed or toasted tortilla. My husband is always very happy with this dinner, whatever kind of fish I use. Sometimes I have him grill the shrimp or fish, especially if it's very hot and I don;t want to heat up the kitchen with cooking (I usually cook the beans for hours in my thermal cooker: bring beans & water to a rolling boil, then lock it down till the beans are soft. I usually make a pound at once, so I have leftover beans even after eating fish tacos for 2 nights. Doggone it, I can't wait another day--I'm heading to the fish store today to see what's on offer!
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