Striped Bass Tacos with Creamy Guacamole

Recipe

• 1 ½ pounds striped bass fillets, skinless, cut into 1-inch chunks
• salt
• black pepper, freshly ground
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 cup cabbage, finely shredded
• 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 red onion, thinly sliced
• 1 tablespoon jalapeño, finely chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons cilantro, chopped
• ½ teaspoon salt
• ½ teaspoon garlic, minced
• 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