Blackened fish taco photo by abrowncoat.

Dish of the Week: Fish tacos
Where: Surfside, Tacklebox

Earlier this week, I had an exceptional homemade interpretation of a fish taco — golden tilefish with a rustic guacamole on a fried tortilla round. But typically, fish tacos are grilled or fried with tilapia or some other meaty, flaky white fish in a flour tortilla with shredded cabbage and drizzled with sour cream. For fish tacos, topping simplicity is generally better. But for the more is better crowd, you’ll see avocado, pico de gallo and any other number of toppings.

The broad appeal of fish tacos comes from the types of fish most frequently used for the dish. Unlike fattier or oilier fish, choices such as tilapia, mahi mahi and golden tilefish removes what would be an objectionable fishiness in this type of preparation.

And while some will argue that the best fish tacos are found in California, we’ve become fans of the ones served at Surfside and Tacklebox. At Surfside, the lime sour cream adds just the right amount of piquancy to their tacos. Tacklebox, meanwhile, offers the tasty little bundles for half-price all day on Wednesdays. (Not to mention you can sneak upstairs to the newly opened Crackle Bar for cheap margaritas and oysters.)