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