Take a good meaty deep water fish. I'm using yellowtail and dorado from yesterday's fishing trip and cut into boneless chunks. Soak the chunks in buttermilk overnight.
Before you begin with the fish, take your large, 5 or 6" corn tortillas (now there are some gringo heathens that use flour tortillas for this, they also fry the shells crunchy like they were chips or something, but I gots me zero fucking time for bastards like that) and get them over by a stove burner, or, if you're making them for a grip of folks, get a griddle heated.
Dice some tomato, crumble up some queso fresca, and shred up some cabbage. (there are also some heartless bastards who will use coleslaw from the deli section here, but they are probably putting it into crisped flour tortillas so that's all you need to know about their character). Have some good ranch dressing on the side.
Minstrel's quick and easy Ranch dressing
1 packet Good Seasons® instant Zesty Italian Mix
1 cup Mayonnaise
1 cup Buttermilk
Mix and serve
To assemble your tacos, take the fish chunks out of the buttermilk, roll in a good fry coating (I'm using Mrs. Green's legendary stuff from Point Loma Seafood) and deep fry in 360° oil to a golden brown. Drain on paper towels.
Heat the tortillas on the griddle to make them pliable and then hold a tortilla in your hand folded in half but open enough to pile in the fish chunks. Put that back on the griddle until it is deep brown and semicrisped enough to just hold its shape, flip. When the second side is done crumble the queso over the hot fish, put on a layer of shredded cabbage and tomato, hose that down with dressing.
This is where I would serve with rice and beans if people didn't keep snatching them out of my hands.