Enjoying Mexican food is a way of life in Southern California. My husband and I go out for fish tacos at least once a week and I also have a pretty killer recipe that I make at home from time to time. My favorite fish taco starts off with a homemade corn tortilla and is filled with lightly blackened ahi, pico de gallo, avocado, fresh cilantro, and a secret sauce that is both a little spicy and creamy (it is only secret because the restaurant who serves it won’t give up the recipe).
There are definitely several white wines that pair well with ahi tacos but one of my favorites is Sauvignon Blanc. The citrus notes in Sauvignon Blanc balance out the spiciness of the fish. Sauvignon Blanc also has stong enough flavors (think the grassy and herbaceous notes) not to get overwhelmed by the cilantro. A complementary and refreshing combination. Cheers!