Not a huge fan of just plain fish tacos; we usually take a more Central American approach... season the heck out of that fish, scorch it a bit on the outside, use finely sliced cabbage for greens adds a bit of crunch... and red onions. Even better if you marinate the cabbage and onion in a bit of vinegar with a bit of sugar for a hour ahead... and then some of that habanero salsa. It's a different flavor profile from Mexican, though...