Why is it called ‘fish tacos’?

By JEFFREY WYNN, APFood columnistWhat does it taste like?

Tarpon tuna and fish tacos are a popular menu item in many restaurants in Japan.

But they’re not as common in the U.S.

A recent study from the National Institute of Food and Agriculture (NIFA) found that about 1.2 million people nationwide had never tried fish tacos in a restaurant.

That’s about a quarter of the population, or a little more than one in 10 adults in the United States.

Fish tacos are similar to traditional taco bowls.

They’re filled with fish fillets and sometimes may include guacamole or guac.

The fish is then wrapped in a puffy tortilla and placed in a deep-fried shell.

The dish is often served with rice and steamed vegetables.

The food is popular in Japan, but it’s not a staple in many American cities.

A study from NIFA found that one-third of U.C. Berkeley students reported never having tried fish taco at a college campus.

The National Association of Fish and Wildlife Agencies (NAFWA) has said it has no plans to ban the fish tacos because they’re an inexpensive and popular food for people in many parts of the country.

Fish taco are often sold at specialty food stores, which have a long tradition of serving them to students.

But in some places, such as Las Vegas, there’s no fish taco available at all.

Food trendsFood trends often make diners’ stomachs turn.

The trend of fried fish tacos is a recent one, said Kenji Fujita, the director of NIFA’s regional food services program.

He says he knows of at least eight restaurants in Las Vegas where fish tacos have disappeared.

The trend began with fish tacos sold in convenience stores in Japan in the 1980s, Fujita said.

He said he remembers the first place where a fish taco was served was the sushi restaurant in Tokyo.

Fujita said the Japanese market was ripe for fried fish.

He added that the Japanese have long enjoyed spicy seafood.

He called fried fish the perfect dish for the summertime when temperatures are low and fish is plentiful.