Growing up, we had an ocean-themed bedroom. We hung netting in the corner with suspended starfish. Upon our desk sat a miniature schooner. We even displayed a Beach Boys poster on the wall.

We fancied ourselves as misplaced—destined to having been born on the coast but dropped in the Midwest by an accident of fate. Were we supposed to have been California kids?

No, no. The Midwest actually suits us just fine. California befuddles us. The traffic is always terrible. They have the Pacific Ocean but no water. And, how’d Los Angeles—America’s second largest city—lose its professional football team . . . to St. Louis?

Oh, there’s one thing: fish tacos. We can get behind fish tacos. Light, fresh, zesty. California nails fish tacos.

Recently, we made these tacos with mahi mahi, lime crema and mango salsa. We concocted a spicy rub of paprika, cumin, chili pepper, onion powder and granulated garlic. The heat nicely balanced out the creaminess and sweetness. All was served with a rice and corn medley.