Growing up in the Pacific Northwest, fish tacos aren't really that different from any other kind of taco. Now that I've spent a good deal of time outside of that region, I've found that it isn't nearly as common as I thought.

Even TA thought the idea of eating fish in a taco was quite odd - and made several dirty jokes about the whole idea.

It really is totally refreshing. Whether it's grilled halibut or beer-battered mahi mahi, fish just seems a natural juxtaposition to the light flavors of fresh mex cuisine. The MiL was kind enough to bring me a cooler full of goodies from Whole Foods last time she visited and tucked a beautiful swordfish steak in with all of the other delicious treats.

Swordfish is very different from the traditional flaky texture of most fish - in fact, almost meat like. TA remarked that the texture wasn't hugely different from chicken. I think it's a great fish to try out in a taco for the first time, simply grilled for about 3 minutes each side and seasoned with just olive oil, kosher salt, and freshly ground black pepper.

Normal toppings include sour cream, salsa, avocado, fresh limes, shredded cabbage, and cilantro. One of my other favorites is grilled shrimp tacos - I could eat those everyday.

Try it out, you won't regret it.