Should you grill, grill or batter a fish taco? Either one can make an event go perfectly. Smart taco caterers know the advantages of each method of preparation.

According to Food & Wine magazine, almost any type of seafood works in a taco. Who handle all kinds of special requests, and can fulfill most of them. And it is that tacos are an exceptionally versatile food, where the main ingredient can be complemented with a wide variety of toppings.

Seafood or fish tacos are so popular, so requested by those seeking catering from private parties, business events and even weddings.

As the magazine emphasizes, milder fish flavors go better with milder toppings, and those with a stronger seafood flavor will hold up better with spicier ingredients. For example, white fish (snapper, tilapia, cod, etc.) go well with shredded raw cabbage, while slightly stronger-flavored salmon may go better with hot sauces, seasonings, and a bit of charring to the taste. grill. Farm-raised catfish or tilapia, prized for their sustainability, are particularly popular because they pair well with a wide variety of dressings and flavors.

But beyond the taste is the texture. If you hire a taco cart caterer, insist on having a conversation about grilled, grilled, and battered fish because the chef needs to know what event guests prefer.

Grilled – Grilled fish will always win fans because, if done correctly, it will have the light crispiness of the grill on the outside with the juices still on the inside. This happens when the taco caterer will initially place the fish on the grill over high heat, which essentially removes the skin and effectively seals in the juices.

On the grill: Another method of preparation is to grill the fish. Health advocates, including many chefs at mobile taco caterers, argue that grilling tends to be the healthiest way to get the protein and good fats from fish without adding unnecessary calories.

Battering – yes yes yes, we all know this adds a few calories to the fish (or whatever ingredient one chooses to coat with flour, cornstarch, baking powder and salt, and sometimes beer). But it’s really hard to argue with the flavor and texture of a crunchy exterior combined with the savory interior of battered fish. With some kind of sauce added and wrapped in a corn tortilla, it’s a flavorful taco beyond compare.

Tilapia is among the most popular types of fish used in gourmet tacos, despite some negative social media talk about the genre. While it’s true that farm-raised tilapia in many foreign countries is raised in nasty conditions, American farm-raised tilapia is much more desirable because those conditions are better controlled and managed. The revered Monterey Bay Aquarium Shellfish Watch Program and the Environmental Defense Fund Shellfish Selector consider tilapia farmed in the US, Canada and Ecuador to be the “best options.” To be responsible with your guests, ask your taco vendors about the sources of all their food.

Fish tacos are just like that: there are so many varieties, so many methods of preparation, so many ingredients are available, and yet it makes sense to ask questions to make sure yours is done right for your audience. Probably offers alternatives: roast beef, Jamaican chicken, and perhaps vegetarian soy/tofu selections. But the fish taco can be the star of the show when your guests discover just how tasty this menu option can be.