Spicy Striped Bass Tacos****

By Gigirox

Ingredients

• 4 tablespoons lime juice, divided
• 2 1/4 teaspoons chili powder, divided
• 1/4 teaspoon garlic powder
• 1 pound striped bass fillets, skinned
• 2 tablespoons olive oil
• 4 teaspoons white vinegar
• 1/8 teaspoon salt
• 8 crispy corn taco shells, or 6-inch flour tortillas, warmed
• 1/2 cup chopped ripe avocado
• Shredded lettuce or coleslaw mix

Details

Servings 4
Adapted from bassonhook.com

Preparation

Step 1

1-Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes.
2-Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside.
3-Broil fillets, 4 to 6 minutes on each side or until fish flakes easily with a fork.
4-Fill each taco shell with about ½ cup lettuce or cole-slaw mixture.
5- Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of lettuce/coleslaw.
6-Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.