the best fish tacos?

As Tara pointed out earlier this summer, it's easy to screw up a fish taco. My parents learned this at a recent dinner party with friends who served fish tacos. As you might imagine, they don't get a lot of fish tacos in Green Bay, Wisconsin; these were in fact Mom and Dad's first ones ever. Dad put it succinctly, "I didn't like them, and that surprised me." He went on to reveal that they were served with lots of raw onions and that the fish was cold. So I told him about the good ones I've had here in Colorado and how I've tried to replicate them at home, and he asked for the recipe. I thought I'd start by describing what I do and then ask the rest of y'all to chime in with your opinions of what makes a dad-worthy homemade fish taco!

Take corn tortillas, preferably tender ones that you buy fresh from a Mexican restaurant (I like Los Tarascos in Fort Collins), and keep them warm. Pan-fry or grill a mild white fish (I usually use tilapia) after briefly marinating it in spices (such as garlic powder, chili powder, and cumin) and a little lime juice, break it into chunks, and keep it warm. Wrap some of the fish in one or two tortillas and top it with some or all of the following: finely chopped cabbage, grated Mexican quesadilla cheese (I think the kind we like here is "Queso Campesino" brand--it melts like a dream!), chunks of avocado, and a tomato-based salsa or chopped tomatoes. Squirt some fresh lime juice over the top before you dig in!