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.