To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

In all honesty, fish tacos taste way different in a land-locked ... The fish is fried; the tortillas are warm; and the Baja cream sauce packs a wallop. Gorge on mahi or whitefish--and pluck ...