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.
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.
