As James Cameron can tell you, puttering around the Mariana Trench in his tiny submarine, the sea is full of bizarre and mysterious creatures. There are Pompeii worms, which live near volcanic heat vents and can withstand temperatures of 175°F. There are deep-sea anglerfish, those nightmare-jawed beasts with small fins and little glowing bulbs hanging from their heads.
And then – then there is that ocean oddity known as the fish taco.
If you haven’t had a Baja-style fish taco, it might look a bit like the taco equivalent of an anglerfish – you can recognize it as a taco, but it also doesn’t look quite like any taco you’ve ever seen before. The fish is battered (usually beer-battered) and deep-fried into golden chunks. (Don’t let anyone convince you that the fish should be grilled. If it is, you’re not eating a Baja-style taco.) Finely shredded cabbage is a topping requirement, as is the creamy white sauce. Beyond that, you can get fancy with salsas and radishes, but they’re not required.