Recipe courtesy of Gerry Garvin
Print
Warm Fish Tacos
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 8 to 12 ounces tilapia or Dover sole
  • Kosher salt and ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 package 6-inch flour tortillas
  • Prepared guacamole
  • Diced tomato
  • Diced red onion
  • Chopped fresh cilantro

Directions

Season the fish on both sides with salt and pepper. Heat oil and 1 tablespoon of the butter together in a saute pan over medium-high heat. Saute the fish 2 minutes on each side, until it has a crispy brown crust. Remove from the heat.

In a separate saute pan set over medium-low heat, melt the remaining tablespoon of butter. Lightly toast the tortillas on both sides. Keep them warm on a plate by covering with a clean kitchen towel.

Using a fork, flake the fish and place a small amount on each tortilla. Top with guacamole, tomatoes, onions and cilantro; roll up.

Cook's Note

Feel free to use as much or as little, tomato, guacamole, onions and cilantro as you would like.

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