Sea Bass Tacos

In Pursue the Wild by RMEFLeave a Comment

Fresh caught from the cold waters of the Pacific Ocean off the Oregon coast, these sea bass fish tacos will hook you with abundant flavor that is perfectly paired with a tangy greek yogurt cilantro creama sauce. Join Kristy Titus in her Pursue The Wild, Wild Kitchen for this amazing recipe and dine on your fresh catch of the day with this delicious fresh & healthy version of the traditional fish taco.

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Makes: 4 Servings

2 Large Fresh Fish Fillets
8- 6″ Corn Tortillas
1 Head Of Cabbage- Shredded
2 Cups Shredded Carrots
1 Avocado, Sliced
1/4 TSP Salt
1 TSP Black Pepper
1/2 TSP Chili Powder
1 TSP Garlic Powder
1 TSP Paprika
1 TBSP Coconut Oil
Crema Topping
1/2 Cup Nonfat Greek Yogurt
1 Bunch Fresh Cilantro
1 Lime, Juiced
1/8 TSP Salt
1/2 TSP Black Pepper
1/8 TSP Garlic Powder

Heat the coconut oil in a large skillet over medium-high heat. Season the fish fillets with 1/4 tsp salt, 1 tsp pepper, chili powder, garlic powder and paprika. Place the fish in the hot pan and cook on each side about 3-5 minutes, or until the fish is firm and flaky.

Lay the tortilla flat on a plate. Add about 2 ounces of fresh fish, cabbage, carrots, a slice of avocado and 1 tbsp of the crema topping. Enjoy!

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