{"id":10102,"date":"2020-10-29T09:00:26","date_gmt":"2020-10-29T13:00:26","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10102"},"modified":"2023-12-19T07:44:35","modified_gmt":"2023-12-19T12:44:35","slug":"striped-bass-tacos-with-creamy-guacamole","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/striped-bass-tacos-with-creamy-guacamole\/","title":{"rendered":"Striped Bass Tacos with Creamy Guacamole"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds striped bass fillets, skinless, cut into 1-inch chunks<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>1 cup finely shredded cabbage<\/li>\n\n\n\n<li>corn or flour tortillas<\/li>\n\n\n\n<li>cilantro, garnish<\/li>\n<\/ul>\n\n\n\n<p>Prepare creamy guacamole and chill.<\/p>\n\n\n\n<p>Lightly salt fish. Sprinkle generously with pepper.<\/p>\n\n\n\n<p>Heat oil in a large skillet to 375\u00b0 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.<\/p>\n\n\n\n<p>Place serving of fish in a tortilla. Sprinkle on a light amount of cabbage. Spoon on guacamole and garnish with cilantro.<\/p>\n\n\n\n<p><em>Creamy Guacamole<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup sour cream<\/li>\n\n\n\n<li>\u00bc cup thinly sliced red onion<\/li>\n\n\n\n<li>1 tablespoon finely chopped jalape\u00f1o<\/li>\n\n\n\n<li>1 tablespoon fresh lime juice<\/li>\n\n\n\n<li>2 tablespoons chopped cilantro<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bd teaspoon minced garlic<\/li>\n\n\n\n<li>1 avocado, chopped<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine sour cream, onion, jalape\u00f1o, lime juice, cilantro, salt and garlic. Mix well. Gently mix in avocado. Cover and chill.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Striped Bass Tacos with Creamy Guacamole.<\/p>\n","protected":false},"author":23,"featured_media":10678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,15,215,138,216,218],"tags":[169,145,76],"displayCategory":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - 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