Pan-Seared Fish Tacos
One of my favorite fangating™ recipes is fish tacos, especially when I am in coastal sports towns with local fresh fish. Tonight I made them with some wild striped bass and a fun twist: Thai ginger marinade!
This recipe is super easy. I’d consider it semi-homemade. And you can easily make it at your tailgate with a hotplate and a saute pan (or two).
1/3 head of green cabbage, thinly sliced the long way
1/3 medium yellow onion, thinly sliced the long way
1/2 cup cilantro, finely chopped
1/2 cup kale, finely chopped
1 green onion, thinly sliced
1/2 lb. fresh striped bass (or some other white fish you prefer)
3 corn tacos
1/3 red bell pepper, thinly sliced the long way
1/3 yellow bell pepper, thinly sliced the long way
1/2 an avocado, sliced the long way
5 tablespoons Whole Foods Thai Ginger Marinade
In a bowl, combine your kale and cilantro and put aside.
In a large skillet, combine the bell peppers, cabbage, onions, and 2 tablespoons of the marinade.
Sprinkle with some black pepper and saute over medium-high heat until the onions become translucent and the peppers soften.
While you’re cooking the veggies, you can cook the fish as well (assuming you have a second skillet).
In a skillet, pan saute the fish in the remaining 3 tablespoons of the marinade over medium-low to medium heat.
The fish is done when it flakes a bit with a fork and is lightly browned on both sides.
Cut the fish into bite-size chunks.
Warm the tortillas. (You can get away with zapping them in the microwave for 30 seconds on a paper towel).
To serve, top the tortillas with the sauteed veggies first.
Then add the fish and top with the kale/cilantro combinating, then a slice or two of avocado, and then sprinkle with the green onions and another dash of black pepper. (I like to also top with a dash of Chipotle Cholula sauce).