Growing up in San Diego we got to eat great fish tacos whenever. The best ones came from
Rosarito or Ensenada, Mexico. Beer battered white fish on a fresh tortilla and some simple fixings. Now living on the East Coast, we've had to make our own. These are pretty close. The essential ingredient is a good corn tortilla. On the East Coast, good quality can be hard to find. You can use standard grocery store bought corn tortilla and they will be ok, but not great. We've made them by hand, but it can be a messy and sometimes frustrating proposition. We've order raw corn tortillas from
Mexgrocer.com. The tortillas come from San Diego. Not the most local friendly way to eat, but good tortillas are key. They freeze well, and taste incredible. A little larger than what you'd get in Mexico, but it's what we've settled on.We've been able to find the queso fresco (fresh cheese) here and there. It's a simple, salty cheese that crumbles easy. You can make it
homemade and it's pretty good. Whenever we find it, we buy a bunch and freeze it. It holds up well.
