Recipe courtesy of Gerry Garvin

Warm Fish Tacos

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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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