Prep all of the garnishes- Dice the avocado, peach, onion, and
cilantro; chop the cabbage; and quarter the limes.
Pat the fish dry with paper towel and season both sides with salt
and fresh ground pepper.
Heat oil in a large frying pan over medium-high heat. When oil is
rippling, place fish in the heated pan, flesh side down.
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.)
Remove the fish from the heat, and divide into 8 equal portions.
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.
Originally Submitted
5/13/2013
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You can add this Pan-Seared Fish Tacos recipe to your own private DesktopCookbook.
