Recipes
Freshwater Bass Tacos with Cilantro Slaw
Topped with a refreshing cilantro slaw and creamy avocado sauce, these tacos bring a modern twist to a classic ingredient.
Freshwater bass tacos are a vibrant and delicious way to enjoy the flavors of South Carolina, Missouri, Iowa, and Kentucky. Topped with a refreshing cilantro slaw and creamy avocado sauce, these tacos bring a modern twist to a classic ingredient.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Ingredients
- 4 bass fillets
- 8 small tortillas
- 1/2 cup shredded cabbage (garden or locally grown)
- 1/4 cup chopped cilantro (garden or locally grown)
- 1 avocado
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season bass fillets with salt and pepper, then pan-sear in olive oil for 3-4 minutes per side.
- Combine cabbage, cilantro, and lime juice to make the slaw.
- Mash avocado with lime juice and salt to make a sauce.
- Assemble tacos with bass, slaw, and avocado sauce in tortillas.