Blackened Sea Bass Tacos

 

Fish tacos made with oven-baked, not skillet-fried, tortillas, fresh mango cabbage topping, and tender, savory fish are mouthwateringly yummy.

 
 
Bryce's Fish Tacos
 
 

Fish Elements

4-6 SEA BASS FILETS

4 TB BUTTER

1 TSP GARLIC SALT

1 TSP PAPRIKA

1/2 C AVOCADO OIL

Tortilla Elements

12 CORN TORTILLAS

1/4 C AVOCADO OIL

Topping Elements

1/4 HEAD OF PURPLE CABBAGE, CHOPPED

1/2 MANGO, FINELY CUBED

1/2 JALAPEÑO, SEEDED AND CHOPPED

FRESH BASIL, CHOPPED

FRESH CILANTRO, CHOPPED

1 TB LEMON JUICE

1 TB GREEK YOGURT

1/4 TSP SEA SALT

1/4 TSP BLACK PEPPER

Directions

  1. PREHEAT THE OVEN TO 350-DEGREES FAHRENHEIT.

  2. IN A MEDIUM MIXING BOWL, ADD TH ECABBAGE, MANGO, JALAPEÑO BASIL, CILANTRO, LEMON JUICE, GREEK YOGURT, SEA SALT, AND BLACK PEPPER; STIR TO COMBINE, COVER, AND CHILL IN THE REFRIGERATOR.

  3. LINE 2 RIMMED BAKING SHEETS WITH PARCHMENT PAPER AND PLACE COOLING/COOKIE RACKS OVER THE TOP OF THE PARCHMENT PAPER.

  4. ADD 6 TORTILLAS TO EACH BAKING SHEET.

  5. POUR THE AVOCADO OIL INTO A RAMEKIN, AND BRUSH BOTH SIDES OF ALL OF THE TORTILLAS WITH OIL; NOT JUST THE CENTERS, ALL THE WAY TO THE EDGES OF THE TORTILLAS.

  6. BAKE THE TORTILLAS FOR 3-5 MINUTES; DO NOT LET THEM BEGIN TO PUFF, YOU JUST WANT THE OIL TO SIZZLE AND SOFTEN THE TORTILLA.

  7. REMOVE THE TORTILLAS FROM THE OVEN AND THOROUGHLY PAT WITH A TOWEL TO REMOVE ANY AND ALL EXCESS OIL; OTHERWISE THE              TORTILLAS WILL BE SOGGY.

  8. IN A LARGE SKILLET OR BRAISER OVER MEDIUM HEAT, ADD AND MELT THE BUTTER.

  9. PLACE THE FISH FILETS INTO THE SKILLET--I COOK TWO AT A TIME--AND SEASON WITH A PINCH OF BOTH GARLIC SALT AND PAPRIKA.

  10. ONCE THE FISH ARE GOLDEN BROWN ON ONE SIDE, FLIP THEM WITH A FISH SPATULA, SEASON THE COOKED SIDE WITH GARLIC AND PAPRIKA, AND CONTINUE TO COOK UNTIL THE FILETS ARE GOLDEN BROWN ON BOTH SIDES.

  11. ASSEMBLE YOUR TACOS BY LAYERING THE FISH, CABBAGE TOPPING, AND CAPERS OR REMOULADE SAUCE.

 
 

xo, Melissa

 
TacosMelissa ChildressFish, Corn, Sauteéd