I used Mark Bittman’s broiled white-fish taco recipe to really maximize my fish tacos.  I chose Tilapia as my fish, and warmed corn tortillas in the oven right before we were ready to eat.   With fish tacos, it is all about the toppings, which I served: fresh guacamole, cilantro, pickled jalapenos, chopped tomatoes, thinly sliced radishes, sour cream, chopped red onions, and a dollop from the Mexican corn sauce to really make it over the top.

I served this with Mexican Corn and Cuban Black Bean and Potato Soup