Bass Tacos with Garden Slaw

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

  1. Season bass fillets with salt and pepper, then dredge lightly in flour.
  2. Heat olive oil in a skillet and cook fillets for 3-4 minutes per side until golden.
  3. 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.
  4. Warm the tortillas and assemble tacos with bass, slaw, and crema. Serve immediately.
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