As a first time customer and fan of fish tacos, I was eager to try the Whitefish version here. I ordered two on traditional corn tortillas and asked them to add their jalapeno crema for a little extra kick. First, let me explain that I understand that "tacos" in Michigan are not the same product as tacos in Mexico. Folks in the Midwest seem to abhor spice and flavors beyond what ketchup, mayo and ranch dressing provide and when it pertains to tacos, corn tortillas are more typically the pre baked, folded, crisp shells rather than the real masa corn varieties. So I was pleased to see that Petersons used the traditional soft and warm variety. However, the kitchen doesn't know how to prepare the tortillas properly. I think mine had been nuked to warm them - a huge no-no in taco world! As a result of not properly cooking the tortilla on a hot flat top griddle, it was dry and broke into multiple pieces as I picked it out of it's Styrofoam togo container. So - rather than enjoying fish tacos, I ate a "scramble" of the ingredients all mushed into a pile cut up into fork worthy pieces.... Not good eats.
As to flavors, I suggest you ask for a side of their jalapeno crema as the tacos otherwise lack enough liquid and traditional "fish taco" flavors. I was pleased to add their version of Pico de Guillo, however it too was just a dry onion - tomato relish lacking in flavors of spice, cilantro, lime and salt.
Too bad that the local tastes dominate this "tourist driven" restaurant which, while popular, has not done it's homework to provide what could be a huge profitable winner...
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