Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado Recipe

Name: Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups diced heirloom tomatoes (from about 2 pounds tomatoes); 1 small serrano chile, stemmed, seeded removed and minced; 1 tablespoon minced shallot; 2 tablespoons finely chopped cilantro; Juice of 2 limes; Sea salt; 2 tablespoons extra-virgin olive oil; 1 pound skinless striped bass or other firm white fish fillets, cut into 1 1/2-inch cubes; Eight 6-inch corn tortillas; 1 Hass avocado, halved, seeded and cut into a 1-inch dice; 1 lime, cut into eight wedges, for serving

Servings: persons

3 cups diced heirloom tomatoes (from about 2 pounds tomatoes)
1 small serrano chile, stemmed, seeded removed and minced
1 tablespoon minced shallot
2 tablespoons finely chopped cilantro
Juice of 2 limes
Sea salt
2 tablespoons extra-virgin olive oil
1 pound skinless striped bass or other firm white fish fillets, cut into 1 1/2-inch cubes
Eight 6-inch corn tortillas
1 Hass avocado, halved, seeded and cut into a 1-inch dice
1 lime, cut into eight wedges, for serving

1
In a medium bowl, combine the tomatoes with the chile, shallot, cilantro and lime juice.
2
Season with salt and let the salsa stand for 10 minutes, stirring occasionally.
3
Meanwhile, in a large nonstick skillet, heat the olive oil.
4
Season the fish with sea salt and add it to the pan.
5
Cook over high heat until nicely browned on all sides, 4 to 5 minutes.
6
On a microwave-safe plate, warm the tortillas in the microwave for 30 seconds, until soft and pliable.
7
Transfer the fish to the tortillas and top with the salsa and diced avocado.
8
Fold the tortillas over the filling and serve right away with lime wedges.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups diced heirloom tomatoes (from about 2 pounds tomatoes), 1 small serrano chile, stemmed, seeded removed and minced, 1 tablespoon minced shallot, 2 tablespoons finely chopped cilantro, and more.

Yes, Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado

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