Two pieces of battered or grilled white fish tucked into soft corn tortillas, topped with shredded cabbage, a drizzle of creamy white sauce, and fresh pico de gallo. This version stands out for its straightforward preparation that lets the mild fish flavor shine without overpowering spice levels common elsewhere. The tacos arrive hot with a light crispness on the exterior when fried, and the portion works well for a quick lunch alongside rice and beans. Fillers like beans inside help the tortilla hold together through the first few bites.