Fish Tacos are popular here. I like this recipe, it's pretty easy.
Fish Tacos
Ingredients:12 taco shells (or 12 soft flour tortillas, I like these better)

2 cups cabbage coleslaw blend

2 Tbsp. diced green chilies, drained

1/3 cup flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. pepper
2 Tbsp. olive oil
1 lb. fish fillets
1 cup salsa
1 cup shredded Monterey Jack cheese

Preparation:Heat taco shells according to package directions. Combine coleslaw blend, and chilies in medium bowl and toss to combine; set aside.

Combine flour, salt, paprika, and peppers in shallow pan. Heat oil in large nonstick skillet over medium heat.

Dip fish fillets in flour mixture, then place in hot oil and cook 10-12 minutes until browned and fish flakes easily when tested with fork, turning once.Cut fish into 1" strips and serve in heated taco shells with salsa, cheese, and the coleslaw mixture. 6 servingsServe Fish Tacos with white sauce.

White Sauce:1 cup mayonnaise 1/4 cup milk 4 tablespoons lemon juice 1 teaspoon garlic salt