Ingredients

The following ingredients have 4 Servings
  • 2 Lbs Sea Bass
  • 1/2 Cup Rice Flour
  • 3 Tbsp Annatto oil (divided)
  • 1 Whole Yellow onion (sliced)
  • 1 Whole Yellow Peppers (sliced)
  • 1 Whole Red Peppers (sliced)
  • 1 Cup Fat free plain yogurt
  • 1/4 Cup Sour cream
  • 1/2 Bunch fresh cilantro
  • 2 Tsp Adobo seasoning
  • 2 Tsp Lemon Pepper
  • 1 Tsp Salt
  • 1/2 Head Napa Cabbage (rough chopped)
  • 1 Package corn tortillas

Instruction

  • Begin by preparing the cilantro sauce. Combine the yogurt, sour cream, cilantro and salt. Mix well and set aside.Next, take one tbsp of the annatto oil and heat on medium high heat. Add the onions and pepper and saute until softened. Salt and pepper to taste.In the same skillet, add 1 tbsp of the oil. Meanwhile, spice the sea bass with the adobo seasoning and lemon pepper. Dredge through the rice flour. Add to the skillet and cook 2 - 3 minutes per side. Add more oil when necessary and finish cooking the sea bass.Heat the corn tortillas in the same skillet for 30 seconds per side.Assemble the tacos by placing the sea bass in the corn tortilla. Top with the cabbage, the pepper and onions and add the cilantro cream sauce.Serve and enjoy!