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.
Feel free to use as much or as little, tomato, guacamole, onions and cilantro as you would like.
"Dining In" by Gerry Garvin (c) Houghton Mifflin Harcourt 2008. Provided courtesy of Gerry Garvin. All rights reserved.
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