Jacques Pépin's Fish Tacos

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

    Ingredients

    • 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

    Preparation

    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