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Recipe: Pan-Seared Fish Tacos

These fresh fish tacos are perfect for a hot summer night. The flavors of the fish with the peaches, cilantro, and avocado brighten up any dinner table.
Recipe: Pan-Seared Fish Tacos

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This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page

I remember my first experience with fish tacos like it was yesterday. I can still taste the the perfectly seared grouper, the creamy ripe avocado, the sharp tang of the lime, and the cold Alaskan Ale that accompanied my meal. Except it wasn’t yesterday, it was about five years ago on a trip to San Diego. I ate fish tacos every day for the rest of that trip and once I returned home I started making them for myself. These days, they’re one of my staple meals during the summer. My favorite fish for this meal is grouper, but mahi-mahi, red snapper, cod, and halibut are great substitutes.

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.

Recipe: Pan-Seared Fish Tacos

Photo by Kelli Dunn

Serves four, with two tacos per person.

 What You'll Need:

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

 What to Do:

  1. Prep all of the garnishes: Dice the avocado, peach, onion, and cilantro; chop the cabbage; and quarter the limes.
  2.  Pat the fish dry with paper towel and season both sides with salt and fresh ground pepper.
  3. Heat oil in a large frying pan over medium-high heat. When oil is rippling, place fish in the heated pan, flesh side down.
  4. Depending on the thickness of the fish, cook 3 to 5 minutes per side. (You will notice the fish whiten around the bottom and outside as it cooks.)
  5. Remove the fish from the heat, and divide into 8 equal portions.
  6. Assemble tacos: Top each tortilla with a portion of the fish, and some avocado, peach, red onion, red cabbage, fresh cilantro and a generous squeeze of fresh lime juice.

What's your favorite way to make tacos? Share with us in the comments below!