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Entree, Sea Bass
Fish Tacos Servings: 4
Estimated cooking time: 8 Posted By: RogueOffshore

I used the recipe for Baja Fish Tacos from as a jumping off point to help use up the large amounts of fish that often come home. The whole family loves this dish! As a note, most West Coast fish taco recipes will use deep fried or grilled fish pieces in their fish tacos and shredded cabbage. Use any firm-fleshed fish you care to. I buy Taco Seasoning in the large containers from Costco as it's much cheaper than buying individual packets of seasoning. I simply shake on @ 1/3 cup or more depending on the amount of fish I am using.

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
2-3 pkts. taco seasoning mix, divided
2 lbs. of sea bass cut into 1/2" dice
3 Tbls. vegetable oil
3 Tbls. lime juice (juice from @ 2 limes)
@10 taco shells of choice (soft flour tortillas or hard corn)
lime wedges, shredded lettuce, taco sauce

Combine sour cream, mayonnaise, cilantro and 2 Tbls. of taco seasoning in a small bowl and set aside.

Combine diced fish with vegetable oil, lime juice and the remaining taco seasoning in a large bowl.

Heat non-stick skillet over high medium-high heat then spray with vegetable cooking spray. Add seasoned diced fish in two batches, stirring constantly, but gently, for 4-5 minutes or until fish pieces are just uniformly opaque. Remove first batch to a bowl and add this back to the finished second batch to heat up briefly before serving.

Use this mixture as the filling for your tacos, dividing mixture evenly among the taco shells. Top with squirts of lime juice, the prepared sour cream mixture, shredded lettuce and taco sauce to taste.

Diane/Rogue's better half ;-)

This Recipe was posted on: Mar 25, 2006
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