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.