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Recipe for Chilean Sea Bass Tacos with Mango Salsa

Lisa Aguilera – March 3rd, 2011

The knife

Chilean Sea Bass Tacos

Ingredients:

• Chilean Sea Bass
• Coconut Oil
• Himalayan Pink Sea Salt
• Pepper
• Dill
• Soft Corn Tortillas
• Vegetable Oil

Salsa Ingredients:

• Mango
• Tomato
• Avocado
• Can of Green Chiles
• 1 slice of Sweet Onion
• Cilantro
• ¼ jalapeno
• Onion Powder
• Garlic Powder
• Himalayan Pink Sea Salt
• Pepper

Coat Sea Bass with a thin layer of coconut oil and add salt/pepper/dill to taste. Broil Sea Bass on the middle rack for 15 minutes. Meanwhile heat on medium ~1/2 cup or so of vegetable oil in a small pan to deep fry the corn tortillas. Once the oil is hot, use tongs to place the corn tortilla in the oil. Heat for 5 seconds flat, and then flip the tortilla in half to make the taco shell shape and heat 10-30 seconds on each side folded depending on how crispy you like your shells. Use napkins between each shell to soak up the grease as you cook them. For the mango salsa, just cup up all the ingredients into small squares and mix together. Once the sea bass is done, use a couple of forks to pull apart and shred. Place fish and salsa in taco shells and eat!

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