4 ways with fish tacos

New wave fish tacos

Our 4 new twists on the traditional feature some of the West's best fish and deliciously innovative toppings:

• Baja Light: Grilled, with a trimmed-down tartar sauce
• Japanese: Ponzu-wasabi mayo drizzled on Pacific albacore (the sustainable tuna)
• Mediterranean: Calamari with lemon aioli and fried capers and oranges in the slaw
• Golden State: Grilled halibut, avocados, and salted lemon salad

Click ahead for recipes and photos.

Baja Light Fish Tacos

Grilled instead of deep-fried, and with a trimmed-down tartar sauce.

Special touch: Light Chipotle Tartar Sauce

• 2  tablespoons  canned chipotle chiles, seeded, deveined, and rinsed
• 8  ounces  (1 cup) plain low-fat Greek yogurt
• 1/4  cup  sweet pickle relish
• 1/4  cup  chopped onion

Preparation: Purée all ingredients in a blender. Chill until used.

Recipe: Baja Light Fish Tacos

Japanese Fish Tacos

This one's made with spicy ponzu mayo drizzled on Pacific albacore, the sustainable tuna.

Special touch: Ponzu-Wasabi Mayo

• 1  cup  mayonnaise
• 2  tablespoons  ponzu sauce
• 2  teaspoons  wasabi paste or powder

Preparation: Stir all ingredients together in a bowl. Chill until used.

Recipe: Japanese Fish Tacos

Mediterranean Calamari Tacos

Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.

Special touch: Lemon Aioli

• 1  cup  mayonnaise
• 2  teaspoons  minced garlic
• 2  to 3 tbsp. lemon juice

Preparation: Stir ingredients together in a bowl. Chill until used.

Recipe: Mediterranean Calamari Tacos

Golden State Fish Tacos

Inspired by the farm-fresh avocados and lemons of California.

Special touch: Avocado and Salted Lemon Salad

• 1/2  lemon cut lengthwise
• 1/2  teaspoon  kosher salt
• 2  small avocados, chopped
• 2  tablespoons  diced white onion
• 1  red Fresno chile, seeded and minced
• 2  teaspoons  lemon juice
• 2  teaspoons  olive oil

Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.

Recipe: Golden State Fish Tacos