A couple weeks ago when we were in the Charleston area, we stopped at The Taco Spot for a quick lunch and I had the best fish taco of my life. I didnt take a photo because the taco disappeared 45 seconds after hitting my plate (this is happening more and more lately). But I knew that definitely wouldnt be the last time I had those tacos. I recreated them last night using the actual recipe, which co-owner Jason Vaughan generally published in Charleston Magazine. The key to these tacos is definitely the cilantro soy aioli. This was fun to make and we have a lot leftover, which Im excited to use on sandwiches because it is to-die-for. Now I just need to either make homemade tortillas or find somewhere where I can get them locally, because store-bought just didnt do the trick.