Bass Tacos

1 pound bass fillets, boneless and skinless (you can substitute other pan-fish fillets)
1-2 tablespoons olive oil
2 tablespoons lime juice (juice from one small lime)
1 1/2 teaspoons chili powder
1/2 teaspoon cumin powder
1/2 teaspoon dried oregano
1/4 cup fresh cilantro, chopped
1 small jalapeño, diced
1/4 cup red onion, diced salt and pepper to taste (dash each)

First, make a marinade by mixing the olive oil, lime juice, chili powder, cumin, oregano, cilantro, jalapeño, red onion, salt and pepper in a glass or ceramic dish large enough to hold the fish.  Add the fish fillets and spoon marinade on top to coat the fish.

Marinate the fish for at least 30 minutes or up to a few hours, turning the fish over a few times.

Once the fish has marinated, preheat a saute pan or fish grill pan over medium high heat.  Add the fish fillets to the pan and cook for about 4 minutes and then flip and cook an additional 2 minutes until the fish is opaque and cooked through (flakes easily with a fork).

Remove from heat and coarsely chop the fish.

To serve, spoon about 1/2 cup of fish into the center of a warmed corn or flour tortilla, add a dollop of sour cream, some shredded lettuce or cabbage or slaw, and some salsa.  Fold or wrap the tortilla so it can be picked up easily to eat.  Garnish with lime wedges.

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