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.


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


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