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