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Martha Stewart's sautéed tilapia taco recipe details a nifty trick for infusing the dish with precisely the right amount of heat: Before cooking the fish, swirl oil in a pan containing half a jalapeño, which imparts a bit of spiciness to the oil.

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Showstopper Fish Tacos for Every Palate

Rachel Tepper Paley
August 12, 2014

A hot day spent lounging on a sandy beach and splashing in salty waves isn't quite complete until it's concluded with a fresh fishtaco. (Preferably eaten while standing, on a boardwalk, overlooking a pink-orange setting over calm seas.)

We know, that's a very specific scene to set. But it's customizable... at least to one's fish preferences. Click on for a few of our favorite fish taco recipes, whether they're fried, sautéed, broiled, grilled, or raw—in a citrusy ceviche preparation. You know you love it.