Question: Where did fish tacos start?
About the article "Taco", section "Traditional tacos".

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There are many traditional varieties of tacos:
 Tacos de Asador ("spit" or "grill" tacos) may be composed of any of the following: "carne asada tacos"; tacos de tripita ("tripe tacos"), grilled until crisp; and, "chorizo asado" (traditional Spanish style sausage).
Each type is served on two overlapped small tortillas and sometimes garnished with guacamole, salsa, onions, and cilantro.
Also prepared on the grill is a sandwiched taco called "mulita" ("little mule") made with meat served between two tortillas and garnished with Oaxaca style cheese.
""Mulita"" is used to describe these types of sandwiched tacos in the Northern States of Mexico, while they are known as Gringa in the Mexican south and are prepared using wheat flour tortillas.
Tacos may also be served with salsa.
 Tacos de Cabeza or head tacos, in which there is a flat punctured metal plate from which steam emerges to cook the head of the cow.
These include: "Cabeza", a serving of the muscles of the head; "Sesos" ("brains"); "Lengua" ("tongue"); "Cachete" ("cheeks"); "Trompa" ("lips"); and, "Ojo" ("eye").
Tortillas for these tacos are warmed on the same steaming plate for a different consistency.
These tacos are typically served in pairs, and also include salsa, onion and cilantro with occasional use of guacamole.
 Tacos de Cazo for which a metal bowl filled with lard is typically used as a deep-fryer.
Meats for these types of tacos typically include: "Tripa" ("tripe", usually from a pig instead of a cow); "Suadero" (tender beef cuts), "Carnitas" and "Buche" (Literally, ""crop"", as in "bird's crop"; here, it is fried pig's esophagus.
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 Tacos sudados ("sweaty tacos") are made by filling soft tortillas with a spicy meat mixture, then placing them in a basket covered with cloth.
The covering keeps the tacos warm and traps steam ("sweat") which softens them.
 Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.
 Tacos dorados (fried tacos, literally, "golden tacos") called "flauta"s ("flute", because of the shape), or taquitos, for which the tortillas are filled with pre-cooked shredded chicken, beef or "barbacoa", rolled into an elongated cylinder and deep-fried until crisp.
They are sometimes cooked in a microwave oven or broiled.
 Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
In the United States, they were first popularized by the Rubio's fast-food chain, and remain most popular in California, Colorado, and Washington.
In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.
 Tacos de camarones ("shrimp tacos") also originated in Baja California in Mexico.
Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
As an accompaniment to tacos, many taco stands will serve whole or sliced red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.
They serve Wahoo fish in their tacos, as well as Mahi-mahi.  
The specialty tacos come in different varieties to include the very popular barbacoa, fish, shrimp, beef fajitas and chicken adobado. 
Maui Tacos is a fast food franchise restaurant that serves Mexican food with a twist of Hawaiian flavor.
The first Maui Tacos was opened by Mark Ellman in 1993 in Nāpili, Maui, Hawaii.
Ellman opened six more locations in Hawaii before opening his first store in the mainland in 1998.
Maui Tacos now has 21 restaurants in 11 states (including the District of Columbia) and recently opened its sixth Maui location, in Kalama Village, Kihei.
In June 2009, the company's eight Hawaii locations were sold to Maui Tacos International, the New York-based company that operated the mainland locations under a franchise agreement.
The menu includes tacos, burritos, quesadillas, nachos, enchiladas, and salads.
Ingredients for the tacos and burritos include pork, chicken, beef, steak, or fish.
Each location includes a salsa bar with fresh salsa in exotic flavors. 
On October 4, 2013, Fox News meteorologist Maria Molina was brought on Fox and Friends to talk about tacos to celebrate National Taco Day.
Kilmeade asked Molina: "So what are the tips we need to know?
You grew up on tacos, correct?".
Molina denied it, explaining she was Nicaraguan and that tacos are not native to Nicaragua.
At this point Kilmeade's co-host Elisabeth Hasselbeck asked Molina "But if you did, if you did grow up on tacos?
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