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Spicy Striped Bass Tacos

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Mexican Pork and Bean Soup

Sweet Squash Corn Muffins

Easy Fresh Fruit Tart

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 4 servings

Ingredients

4 Tbs lime juice, divided

2 1/4 tsp chilli powder, divided

1/4 tsp garlic powder

1 lb striped bass fillets, skinned

2 Tbs olive oil

4 tsp white vinegar

1/8 tsp salt

8 crispy corn taco shells or 6" flour tortillas, warmed

1/2 cup chopped ripe avocado

2 cups packaged coleslaw mix

Directions

Combine 1 tablespoon lime juice, 2 teaspoons chilli powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chilli powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside.

Broil fillets, 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.

Makes four servings, two tacos per serving.

Substitute catfish, flounder, haddock, tilapia or trout. You can also try these with a mild salsa instead of the dressing.

Nutrition facts

Serving Size 1 serving
Calories 447
Calories from Fat 236 (53%)
% Daily Value*
42%Total Fat 27g
20%Saturated Fat 4g
Polyunsaturated Fat 8.7g
Monounsaturated Fat 12.6g
31%Cholesterol 94mg
15%Sodium 351mg
19%Potassium 653mg
10%Total Carbohydrate 30g
18%Dietary Fiber 4.5g
Sugars 0g
Sugar Alcohols 0g
48%Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.