Grouper, mahi-mahi, red snapper, cod, and halibut are great options in this recipe. Be sure to take these steps to ensure your fish doesn’t stick to the pan: The fish should be completely dry before hitting the pan, and the oil should be very hot, giving off a rippling effect but not quite smoking. 

11 Ingredients

  • 1 pound fresh grouper
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons canola oil
  • 8 corn tortillas
  • 1 avocado, diced
  • 1 peach, diced
  • 1/4 cup diced red onion
  • 3/4 cup finely shredded red cabbage
  • 1/4 cup minced fresh cilantro
  • 2 limes, quartered


<ol> <li>Pat fish dry with paper towels and season both sides with salt and pepper.</li> <li>Heat oil in a large frying pan over medium-high heat. When oil is rippling, add fish flesh side down.&nbsp;Cook 3 to 5 minutes per side. (You will notice fish whiten around the bottom and outside as it cooks.)&nbsp;Remove fish from the heat, and divide into eight equal portions.</li> <li>Assemble tacos: Top each tortilla with fish, avocado, peach, onion, cabbage, cilantro, and a generous squeeze of&nbsp;lime juice.</li></ol>

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