Shut Up And Fish with Kristy Titus
August 22, 2017Peak Rut Elk Hunting Strategies with Kristy Titus
August 22, 2017Fresh caught from the cold waters of the Pacific Ocean off the Oregon coast, these sea bass fish tacos will hook you with abundant flavor that is perfectly paired with a tangy greek yogurt cilantro creama sauce. Join Kristy Titus in her Pursue The Wild, Wild Kitchen for this amazing recipe and dine on your fresh catch of the day with this delicious fresh & healthy version of the traditional fish taco.
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Makes: 4 Servings
Tacos:
2 Large Fresh Fish Fillets
8- 6″ Corn Tortillas
1 Head Of Cabbage- Shredded
2 Cups Shredded Carrots
1 Avocado, Sliced
1/4 TSP Salt
1 TSP Black Pepper
1/2 TSP Chili Powder
1 TSP Garlic Powder
1 TSP Paprika
1 TBSP Coconut Oil
Crema Topping:
1/2 Cup Nonfat Greek Yogurt
1 Bunch Fresh Cilantro
1 Lime, Juiced
1/8 TSP Salt
1/2 TSP Black Pepper
1/8 TSP Garlic Powder
Crema Topping:
Whisk together the ingredients in a bowl until it is smooth.
Heat the coconut oil in a large skillet over medium-high heat. Season the fish fillets with 1/4 tsp salt, 1 tsp pepper, chili powder, garlic powder and paprika. Place the fish in the hot pan and cook on each side about 3-5 minutes, or until the fish is firm and flaky.
To build the taco:
Lay the tortilla flat on a plate. Add about 2 ounces of fresh fish, cabbage, carrots, a slice of avocado and 1 tbsp of the crema topping. Enjoy!
For more recipes from the Wild Kitchen Cookbook, pick up a copy here:
https://wildernessathlete.com/collect…
