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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Black Bass Fish Tacos

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Steve caught a few Black Bass today. He filleted them for me so now I’m making Black Bass Fish Tacos for him.

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Limes

Cilantro

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Guacamole (3)

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Prep Time: 20 minutes
Cook Time: approx. 8 minutes
Total Time: 28 minutes
Yields: 8 tacos
Equipment: 12-inch cast-iron skillet, 2 large mixing bowls, 1 medium-size mixing bowl, 2 small mixing bowl, Mandolin

Ingredients:
1 box (10-count) of Old El Paso Hint of Lime white corn crunchy taco shells (substitute soft corn tortillas)
1 1/2 pounds of Black Bass fillets (substitute Tilapia fillets)
4 cups of fresh Pico de Gallo (link below for recipe)
4 avocados, pitted and sliced
1/2 head of green cabbage, sliced thin
1 Fresno chili, seeded and minced
2 tablespoons of chili powder
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1/4 cup plus 2 tablespoons of cilantro, roughly chopped, extra for garnish
6  limes, 4 juiced, 2 cut into wedges for garnish
2 tablespoons of olive oil
4 tablespoons of butter, unsalted
4 whole garlic cloves

Directions:
Start by making the Pico de Gallo in a large mixing bowl. Transfer to the refrigerator to chill.

Next, In another large mixing bowl, add sliced green cabbage, Fresno chili, and 1/4 cup of roughly chopped cilantro. Transfer to the refrigerator until it’s ready to be dressed. In a smaller bowl add lime juice, chili powder, Kosher salt, and fresh ground black pepper, mix to combine. Set aside. Dress and toss the slaw right before adding it to the tacos.

In another small bowl add 1 tablespoon of chili powder, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix to combine. Season both sides of the fish.

In a large cast-iron skillet over low heat melt butter with olive oil. Add the whole garlic cloves, cook for 1 to 2 minutes. Using a pair of tongs, remove the garlic cloves, set aside. Turn the heat up to medium-high, add the Tilapia fillets. Cook for 3 to 5 minutes o the first side then carefully flipped them and cooked for another 2 to 3 minutes or until light and flakey, golden in color.

Reduce the heat back to low. Finely chopped the same garlic cloves and toss them back into the skillet with the fish. Add 2 tablespoons of finely chopped cilantro and a squeeze of fresh lime juice. There you have it, my Black Bass Fish Tacos.

Next, dress and toss the slaw. Add the sautéed Black Bass to each one of the shells. Top with fresh Chili Lime Slaw, Pico de Gallo, and a slice of avocado. Serve with sprigs of cilantro and lime wedges.

 

Pico De Gallo

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