Bass Tacos

Another bass recipe! I love fish tacos, and they're easy and pretty healthy. These were extra delicious and I can't wait to make them again with some of our frozen bass. Blackening the bass a little gives it a more meaty, BBQ flavor.

Ingredients:
A 3" thick bass fillet (or bigger if there are more of you)
A little chili powder, cumin, salt, and pepper
Corn tortillas
Red onion, sliced
Jalapeno, sliced
Avocado, sliced
Cilantro, chopped
Tomatillo salsa

Directions:
Season the bass fillet with salt, pepper, cumin, and chili powder.

Heat a nonstick skillet to medium high and add a little olive oil. Cook the bass until brown and blackening a bit, about 2-3 minutes. Flip and continue to cook another 2-3 minutes until cooked through.

Shred roughly with forks. Doesn't it look great? Then just heat up the tortillas and add the fish and whatever toppings you want. Serve with lime wedges.

I also served it with some lime/corn rice. I sauteed onion and garlic, added lime zest, minced jalapenos, lime juice, rice, and corn and sauteed with a little salt, then added some cilantro. Very tasty!