This is simple fish taco recipe that I started making this past June after I got sick eating fried, grilled or baked white bass. It doesn't really require any special ingredients and can pretty much be altered to your liking.
4 Large White Bass Filets (any white flaky fish will do)
Juice and zest from 3 limes
Your favorite taco seasoning
1 tsp. of sour cream per taco
1 cup of shredded red cabbage
Shredded cheddar cheese
1 1/2 cups Pico De Gallo
Tortilla shells
Directions: Mix the lime juice, zest and taco seasoning in a bowl with a top (a ziplock bag works perfect). Marinate your white bass filets in the mix for 10 to 15 mins. Once marinate time is complete cook your fish in a grill pan or in the oven (if possible the barbecue grill is a great option for a more smoky flavor) until the fish is done. While the fish is cooking go ahead and put your shredded cabbage, pico and cheese on your tortilla shells. When the fish is done cooking add 1/2 filet to each tortilla (depending on filet size) and eat up.
Thanks for reading,
Kwan
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