Jacques Pépin's Fish Tacos - Rachael Ray In Season

Jacques Pépin's Fish Tacos

Freshness is paramount to Jacques Pépin, which is why he seeks out locally caught fish.
Jacques Pépin's Fish Tacos

Recipe by Jacques Pépin

Adapted from A Grandfather's Lessons by Jacques Pépin. Copyright © 2017 by Jacques Pépin. Used by Permission of Houghton Mifflin Harcourt. All rights reserved. 

  • Cook Time
  • Prep Time
  • 2Servings


  • 2 fillets (about 4 oz. each) black sea bass
  • 2 tbsp. peanut oil
  • 2 8-inch flour tortillas
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup spicy salsa (store-bought or homemade)
  • 1/2 cup sliced mild onion, such as Vidalia or Maui
  • 1/2 cup (loosely packed) fresh cilantro leaves
  • 1 large jalapeño, seeded and coarsely chopped
  • Avocado, Tomato & Mozzarella Salad


1. Heat a large cast-iron or other heavy skillet over medium-high. Season the fish with salt and pepper; coat with the oil. Add to the skillet and cook until browned and almost opaque in the center, about 1 1/2 minutes per side. Transfer to a plate.

2. Wrap the tortillas in paper towels and microwave on high until warm, about 1 minute. Fill the tortillas with the fish and the lettuce, salsa, onion, cilantro and jalapeño to your liking. Serve the tacos with the Avocado, Tomato & Mozzarella Salad

More Jacques! Check out Jacques Pépin Cooks With His Granddaughter