Chicken, pork, or steak—the Big Three of taco fillings have their place, but true Mexican food-enthusiasts know when to switch things up. Enter: The fish taco. Deep-fried or pan-seared, the dish offers a pescatarian respite from mundane Tex-Mex menus. At Tacombi's new outpost in the Empire State Building, chef Oscar Hernandez offers two regional takes on the dish: a crispy, Baja-style cod, and a spicy, "tikin xic" rock fish grilled on the flat-top. No matter how they're prepared, fish tacos should be on every Mexican food-lover's bucket list. Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
