One of my favorite things to make (and eat) is fish tacos. I don't really have a recipe, but I'll explain how I make them.
Fish: I like to use a white, flaky fish like Tilapia. It's usually cheaper than other fish, but you can use halibut, salmon or whatever you like. I usually season it with salt, a little pepper and lime juice. Sometimes I'll use a little creole seasoning like Tony Chachery's. If you use the creole seasoning, or any other packaged seasoning for that matter, it contains salt so you won't want to salt the fish and use the seasoning.
The fish can be prepared anyway you like, but its nice to get a good browning on it so I grill it or broil it in the oven. Broiling fish is really handy because it doesn't drip through the grill or get stuck to the grill. You don't have to worry about it stinking up the house like you would pan searing the fish, but pan searing is quick and easy too. Grill or broil for about 7 or 8 minutes and then check it for doneness with a meat thermometer or by touch. It should be flaky but moist and bounces back when you touch it.
Slaw: Fish tacos have to have slaw. You can use pre-packaged shredded lettuce, green cabbage or a mix of both. Cabbage holds up better with the sauce though. I mix to taste with 1 part sour cream and 1 part ranch and some lime juice (3 or 4 limes). If you can find jalapeno ranch, try that for some heat. I can't find it anymore in my local market, but you can always chop up 1/2 jalapeno without the seeds for heat. Mix this together while the fish is cooking.
That's it. You can top with salsa or pico de gallo if you like, but I don't like to over power the flavor of the fish and the slaw. I prefer flour tortillas, but use what you like. These go great with the beans and rice listed below. Enjoy.