Striped Bass Tacos with Creamy Guacamole
Recipe
- 1 ½ pounds striped bass fillets, skinless, cut into 1-inch chunks
- salt
- freshly ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 cup finely shredded cabbage
- corn or flour tortillas
- cilantro, garnish
Prepare creamy guacamole and chill.
Lightly salt fish. Sprinkle generously with pepper.
Heat oil in a large skillet to 375° F. Add butter and melt. Add fish and cook until golden brown, about 3 to 4 minutes. Turn fish chunks over and repeat. Drain on paper towels.
Place serving of fish in a tortilla. Sprinkle on a light amount of cabbage. Spoon on guacamole and garnish with cilantro.
Creamy Guacamole
- 1 cup sour cream
- ¼ cup thinly sliced red onion
- 1 tablespoon finely chopped jalapeño
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- ½ teaspoon salt
- ½ teaspoon minced garlic
- 1 avocado, chopped
In a small bowl, combine sour cream, onion, jalapeño, lime juice, cilantro, salt and garlic. Mix well. Gently mix in avocado. Cover and chill.
Contributed by Joyce Taylor MM2
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