Anyone have a great fish taco recipe? I've pulled some off of the Food Network website, but I was hoping some folks here might have some too.

(Grilled fish, not fried.)

Walker has a great recipe on his website. I've made them and they are luscious! Walker Mangum's fish tacos recipe

Fish Tacos

Ingredients:
Any good white fish (mahi-mahi, snapper, trout, etc.)
Salt and pepper to taste
Flour tortillas
Pre-mixed salad greens (or sliced iceberg lettuce)
Thousand island salad dressing
Lime juice
Hot sauce

Method:
Prepare sauce by 2 parts of mixing thousand island dressing to 1 part of lime juice. Add hot sauce to taste.

Bake, broil, or grill fish until firm and white. Do not overcook, or fish will become dry.

Cut cooked fish into ¼ to ½ inch wide strips. Salt and pepper fish to taste.

Put a small layer of the salad mix onto tortilla.

Add fish strips.

Drizzle sauce over taco.

Fold in half and enjoy!

This recipe came from Smuggler's Cove and it's very tasty!

NOTE: Smuggler's Cove uses cabbage, not lettuce, and the sauce was white and the tacos were white corn lightly grilled with lot’s of cilantro & lime juice... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Here's anothr one. (Guess you figured out by now that I LOVE fish tacos...) Both recipes are from highly successful restaurants and are still on their menus.

NEWPORT FISH TACOS

1/4 c. nonfat sour cream
1/4 c. nonfat mayo
2 tbsp. chopped cilantro
1 tsp. chili powder
1 tbsp. lime juice
1 tesp. olive oil
Olive oil spray
1/2 lb. fish fillets (cod, mahi-mahi or halibut)
4 whole-wheat tortillas
1 c. shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 c. onion, thinly sliced
1/2 c. chopped tomato

Mix sour cream, mayo, cilantro and 1/2 tsp. chili powder in a small bowl and refrigerate.
Combine lime juice, oil and 1/2 tsp. chili powder in a medium bowl. Preheat broiler and spray broiler pan with olive oil spray. Brush lime juice and oil mixture over fish. Place fish on broiler pan and cook 3 to 4 inches from heat, for 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork.
Meanwhile, heat tortillas one at a time in a large nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable. Keep warm.
Break fish into large flakes, and spoon into tortollas. Top with cabbage, avocado slices and a scant tbsp. of sour cream sauce.
Serve with lime wedges, onion and tomatoes.

Thanks Connie and Kimmers. What I ended up with was sort of a combination of those 3 recipes, but it is still a work in progress. Next time I will use flour tortillas and I'll make my own salsa (these had a mango-tomato salsa from Fresh Market).

The white sauce as per Walker's recipe was yummy! That blob of rice is Zatarain's Black Beans and Rice and was much better than it looks.