Jack Crevalle (Or Other Fish) Fish Tacos

READY IN: 50mins
YIELD: 1 Batch


  • jack fish (also known as Jack Crevalle)
  • buttermilk (or milk with a tablespoon of white vinegar)
  • tortilla (flour or corn)
  • jalapeno, chopped
  • onion, chopped
  • tomatoes, chopped
  • lettuce, chopped
  • salsa (of choice regular, papaya, mango, whatever you prefer)


  • Fillet the Jack if small enough; otherwise, use a hacksaw to cut steaks 3/4 of an inch thick. Place in a freezer bag after barely covering the fish with buttermilk. Get as much air out of the bag as possible and refrigerate for 4 to 8 hours.
  • Take the Jack out of the bag. The buttermilk will be dark pink and the Jack will be about the same shade. Don't dry it. Put it in a shallow baking pan and bake it at 350 degrees for 30 minutes. Don't bother to preheat. When the 30 minutes are up, remove all bones and skin. Chop the meat.
  • Dampen your tortillas with a little water and heat in the microwave.
  • Lay all the ingredients out and let people build their own. Feel free to add guacamole or other yummy additions.
  • The number of people you serve will depend on the size of the fish. Leftovers are great!