If anyone in your inner circle ever questions the utilization of fish as a breakfast protein, gently ask them to reconsider by serving up a platter of these spectacular sea bass breakfast tacos with poached eggs.
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Spicy Sea Bass Breakfast Tacos with Poached Eggs
If anyone in your inner circle ever questions the utilization of fish as a breakfast protein, gently ask them to reconsider by serving up a platter of these spectacular sea bass breakfast tacos with poached eggs.
Ingredients
- 2 Roma tomatoes, (small dice)
- 2 tsp kosher salt
- ½ cup red cabbage, (finely sliced)
- ½ red onion, (finely sliced)
- 2 Tbsp pickled or fresh jalapeno, (finely minced)
- Zest of 1 lime
- Juice of 1 lime
- 1 tsp oregano
- 2 tsp honey
- 1 ripe avocado, (medium dice)
- 10 flour or corn tortillas, (5” diameter)
- 4 whole eggs, (room temperature)
- 3 tsp white vinegar
- 4 sea bass fillets
- 2 tsp smoked paprika
- ½ tsp ground cayenne pepper
- 2 tsp kosher salt
- ½ tsp freshly-ground black pepper
- 3 Tbsp vegetable oil
- Salt & freshly-ground black pepper, (to taste)
- 3 scallions, (finely sliced, as garnish)
- ½ cup sour cream, (as garnish)
- 1 lime, (cut into wedges,as garnish)
- ½ cup fresh cilantro, (roughly chopped, as garnish)
- A few generous drops of your favorite hot sauce, (as garnish)
Instructions
- Mix diced and drained Roma tomatoes with salt and allow to sit at room temperature for 30 minutes.
- Drain liquid from salted tomatoes after 30 minutes.
- Mix the red cabbage, red onion, jalapeno, lime zest, lime juice, oregano, and honey until thoroughly combined.
- Put the tortillas in aluminum foil and heat the tortillas in the oven at 250F until hot, roughly ten minutes.
- After ten minutes of heating, turn the oven off and allow tortillas to rest in the warm oven.
- Poach the eggs in three inches of simmering water combined with 3 tsp white vinegar until the eggs are soft.
- Reserve eggs on a plate on the side.
- Season the sea bass with smoked paprika, cayenne pepper, kosher salt, and freshly-ground black pepper.
- Heat 3 Tbsp vegetable oil in saute pan until the oil is smoking hot.
- Cook seasoned sea bass fillets on high heat for roughly 90 seconds per side, cooking the first side of the fillet for slightly longer than the reverse side.
- Assemble breakfast tacos with the warm tortillas spread with sour cream, add the fish, and add the pickled drained seasoned vegetable mixture from earlier.
- Garnish with fresh scallions, fresh lime, fresh cilantro, and a dash of your favorite hot sauce.
Notes
These tacos are best eaten on the same day that they are prepared.