Striped Bass Tacos with Creamy Guacamole


  • 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