Cut the white fish (your favorite kind, such as cod or sea bass) into bite-sized pieces. Prepare the frying oil.
Prepare the ranch dressing; if you're using a store-bought seasoning mix, all you have to do is mix the spices into mayonnaise.
Julienne the purple cabbage, dice the tomatoes and onions, and chop the cilantro. Combine the apple vinegar, tomatoes, onions, cilantro, and corn.
Coat the fish in a regular flour batter. Fry up the fish in the prepared oil. Season as you like with salt and pepper (optional).
Place the fish on a piece of corn tortilla, top it with the vegetables and julienned purple cabbage. Drizzle on the ranch dressing, garnish with a wedge of lime, and serve.
Story Behind this Recipe
This is a reproduction of the delicious fish tacos that I ate in San Diego.
Some of the ingredients may be hard to find in Japan, but you can try going to import shops like Kaldi, Kinokuniya, or Seijo-Ishii, where you can easily find them. Replace the cilantro with other herbs if you like.