Paul's going through a bit of a phase at the moment. He just can't get enough fish tacos. I think because we are at the tail end of winter, and it's been so mild, the usual seasonal stews and stodge are a bit less appetising. Something lighter with lots of fresh flavours is much more appealing.
Mexican Food Made Simple), a squeeze of garlic mayonnaise, a little tomato and avocado salsa and some leaves. And the fish is always cooked so that the skin is crisp and crackling, so there are lots of layers of texture.