Recipes
Bass Tacos with Garden Slaw
Fresh bass fillets, pan-fried and served in corn tortillas with a tangy garden slaw and avocado crema.
Fresh bass fillets, pan-fried and served in corn tortillas with a tangy garden slaw and avocado crema.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 4 bass fillets
- 1 cup cabbage, shredded (garden-grown)
- 1/2 cup carrots, shredded (garden-grown)
- 1/4 cup fresh cilantro (garden-grown)
- 1/2 cup sour cream
- 1 avocado
- 1 lime, juiced
- 8 small corn tortillas
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season bass fillets with salt and pepper, then dredge lightly in flour.
- Heat olive oil in a skillet and cook fillets for 3-4 minutes per side until golden.
- In a bowl, combine cabbage, carrots, cilantro, and lime juice for the slaw. In a blender, mix sour cream, avocado, and lime juice for the crema.
- Warm the tortillas and assemble tacos with bass, slaw, and crema. Serve immediately.