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 and seasoned with just olive oil, kosher salt, and freshly ground black pepper.

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