That sounds really good, though I'm no cilantro fan, myself. Berth 55 does not batter fry the fish for their tacos, it's grilled and sliced, more like you'd do it for fajitas. Sauce is whatever you prefer; just grab what you like at the condiment table and pour it on. Berth 55 uses lettuce, not cabbage, in the tacos, though, IIRC, you CAN get fresh cole Slaw, too, so they might swap cabbage for lettuce if you asked. Hey, this is California; the tacos aren't even listed on the 'official' menu, but you can get them anyway, so they'd likely custom-craft them however you'd like if you just asked. In my experience, they're really flexible.
Also, a lot of their customers are big, burly longshoremen from the big shipping terminals nearby; not the kind of guys you generally like to say "No" to.
And...I gotta stop talking about this 'cuz I'm way too far from Long Beach to have any chance at a Berth 55 fish taco anytime soon.
It's funny about fish tacos. The first time I had one, it was a shrimp taco in Austin, TX, and not very good. The next time was in Cancun and it was so-so. The next time was in San Diego at Rubio's and "aye-yi-yi!" I fell in love with *that* fish taco.
We have a very good place here called Berryhill's that also makes wonderful ones - believe me, I try them everywhere I can, for comparison. Theirs are the best in town, but just a "shade" below Rubio's. Their sauce is whitish, not pink (the combo of the mayo, yogurt and salsa all together), and their cabbage is big wide pieces, not angel hair, but they use a ton of cilantro, which I love. Otherwise, the taste is muy bueno. To each his own, or "each to his own" as some say.
I just have my picky preferences and that's all I want! The good thing is that I have it down pat to make them at home--except I don't like to fry and smell up the kitchen. It's also hard to find large-size wrap tortillas of the corn masa variety, for some reason.