2010 has been the year of the taco - the fish taco, to be precise. That's according to the Chicago-based research firm Technomic, which recorded a more than 22 per cent spike in the number of fish tacos found on restaurant menus in the first half of this year.
Technomic also predicts sales of Mexican food, in general, will continue to grow.
"The rise in popularity of Mexican food is the culmination of a number of factors all converging in the food service at the moment," Mary Chapman, director of product innovation at Technomic told industry website Nation's Restaurant News. "Consumers are also calling for authentic ethnic dining experiences and spicier, more flavourful foods, so Mexican concepts and menu items are on trend in a number of ways right now."
Certainly, Canada has enjoyed the taco craze.
In Toronto, fish tacos at the Senator Diner are crispy and deep-fried, served with slaw, salsa, black beans and guacamole , while at South of Temperance, they're served as a trio with avocado crema, grilled pineapple and salad greens.
Of course, there's more to tacos than fish.
At chef Mark McEwan's Bymark restaurant, the shrimp "tacos" are served in a crisp beet wrap, with citrus spiked aioli and scented soy. During the summer, Oddfellows holds a Taco Hell night, featuring an entire taco buffet.
Also this year, Vancouver street vendors Arturo's Mexico to Go and Cartel Taco introduced mini tacotinos stuffed with rotisserie pork and chorizo and Korean-style tacos, filled with sweet and savoury bulgogi (thinly sliced meat in sweet soy marinade) respectively.
How do you like your tacos?
Wency Leung