Striped bass fish tacos with bell pepper citrus slaw and grape tomato pico de gallo
Ingredients
Pico de gallo
- 1 Cup grape tomatoes cut into quarters
- 1 Serrano chili diced
- 1/4 Cup cilantro chopped
- 1 Tbsp olive oil
- Kosher salt and fresh ground pepper to taste
Bell pepper citrus slaw
- 1/2 Green cabbage shredded fine
- 1 Red bell pepper julienned
- 1/2 Yellow onion julienned
- 2 Limes juiced
- 2 Tbsp Vegan spread or mayonnaise
- Kosher salt and fresh ground pepper to taste
Striped Bass
- 2 Fillets stripped bass
- 1 Lime juiced
- Old bay seasoning
- Kosher salt to taste
- 8 Tortillas
Instructions
Pico de gallo
- Combine all ingredients and set aside.
Bell pepper citrus slaw
- Combine all ingredients and set aside.
Sea Bass
- Season the fish with the lime juice, old bay seasoning, and salt. Side note: Warm the tortillas while the fish cooks.
- Cook at medium to high heat. Skin side down for approximately 5 minutes, then flip. Then, cook an additional two to three minutes. The fish should be flaky and white. Do not overcook. Remove from heat and set aside.
Assemble
- Place a slice of the fish fillet on top of a warm tortilla. Then top with the slaw and pico de gallo. Add avocado slices and micro cilantro if possible. Enjoy!
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