Black Bass Fish Tacos

Steve caught a few Black Bass today. While he was filleting them I took a quick trip to the grocery store to pick up the fresh produce to make him Black Bass Fish Tacos for dinner.















Prep Time: 20 minutes
Cook Time: approx. 8 minutes
Total Time: 28 minutes
Yields: 8 tacos
Equipment: 1 (12-inch) cast-iron skillet, 2 large mixing bowls, 1 medium-size mixing bowl, 2 small mixing bowl,, mesh sieve, chef’s knife,  Mandolin

1 box (10-count) of Old El Paso Hint of Lime white corn crunchy taco shells (substitute soft corn tortillas)
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
1 tablespoon of Kosher salt
1 teaspoon 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

1 1/2 pounds of Black Bass fillets (substitute Tilapia fillets)
4 tablespoons of butter, unsalted
3 whole garlic cloves
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh cilantro, finely chopped
2 tablespoons of lime juice freshly-squeezed

Link below for my Pico de Gallo recipe.
Start by making the Pico de Gallo in a large mixing bowl. Transfer to the refrigerator to chill.

In another large mixing bowl, add thinly 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 small mixing bowl add fresh lime juice, chili powder, 1 tablespoon of Kosher salt, and 1 teaspoon of 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, 1 teaspoon of fresh ground black pepper, and 2 tablespoons of finely chopped cilantro leaves, 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 whole garlic cloves, finely chop the garlic and set aside. Turn the heat up to medium-high, add the fish fillets. If needed, cook the fish in two batches, do not overcrowd the pan. Cook for 3 to 5 minutes on the first side then carefully flip them and cook for another 2 to 3 minutes or until opaque in color.

Reduce the heat to low, add the finely chopped garlic back into the skillet along with 2 tablespoons of lime juice. Immediately remove the skillet from the heat. Carefully transfer the fish to a large platter.

Next, dress and toss the slaw. Add the fish 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.

There you have it, my Black Bass Fish Tacos.