This dish is popular in Southern California where I first had it at a fast food chain that specializes in Fish Tacos. I thought it was very good that when we drove to Tijuana, Mexico I ordered it there too but I was surprised that the one in California was a lot better than the authentic Mexican dish.
Ingredients:
- 2 or more pieces Pollack fish (frozen) or you can use any white meat fish to make this recipe, e.g., catfish, red snapper, sea trout, etc.
- Butter or cooking oil
- Corn tortillas
- Shredded cabbage
- Crema (Mexican cream) or Ranch Dressing
- Lime wedges
Sprinkle salt on the fish. Follow cooking instruction on the package for pan-frying. Or, heat a thin layer of cooking oil in a heavy skillet and pan-fry the fish on both sides.
You can also use leftover batter-fried or fish fried in cornmeal such as catfish.
Remove from the skillet and let cool slightly. Break or cut in pieces lengthwise. Set aside. Heat corn tortillas in some cooking oil then layer them in paper towels to soak the oil.
Put some fish pieces in each double layered tortilla, add some shredded cabbage and put some Mexican crema or heavy cream on top. I found Ranch Dressing is very good for this instead of the crema. Squeeze some lime on it and fold or roll them when you eat them.
Kusina ni Norie 
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