Joe’s Fish Tacos

Joe’s Fish Tacos

By Kristie collado Published: April 28, 2017

  • Yield: 4 tacos (2 Servings)
  • Prep: 10 minutes
  • Cook: 5 minutes
  • Ready In: 15 minutes

Mediterranean Branzino tacos are a warm-weather staple — every bite is tender and juicy under the delicate, pan-fried coating and the fish’s mildly sweet flavor is an excellent counterpoint to fresh avocado and tangy pico de gallo. Serves 2.


  • 2 4-oz Branzino fillets
  • ½ cup all-purpose flour for dredging
  • Salt to taste
  • Pepper to taste
  • 2 Tbsp olive oil
  • 4 tortillas
  • 2 cups shredded cabbage for serving
  • 1 avocado diced, for serving
  • 1 cup pico de gallo for serving


  1. Cut each fillet lengthwise, into two pieces. Lightly dredge the fish in flour and season with salt and pepper, to taste.
  2. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the fish and cook 1½ minutes per side, until golden brown. Remove the fish from the skillet and drain on a paper towel-lined plate.
  3. Warm the tortillas gently, until soft. Fill with shredded cabbage, cooked fish, avocado, and pico de gallo, to taste.
  4. Additional serving suggestions: Guacamole, fresh cilantro, or lime wedges.