Citrusy whites tend to be best, but depending on the taco, you might be able to try a red.
Vinho Verde or Txacoli. These light, spritzy whites—Vinho Verde from Portugal and Txocoli from Spain—have a salty minerality and super bright acidity that acts like a spritz of lime. These are the ultimate beach wines, and fish tacos are the ultimate beach food, so this pairing just works.
New Zealand Sauvignon Blanc. If you prefer wines with a touch more body and fruit, try Sauvignon Blancs from New Zealand. These wines tend to have a mix of citrus and tropical flavors and a zippy herbal quality that’s tasty with cilantro.