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
2Roma tomatoes,small dice
2tspkosher salt
½cup red cabbage,finely sliced
½red onion,finely sliced
2Tbsppickled or fresh jalapeno,finely minced
Zest of 1 lime
Juice of 1 lime
1tsporegano
2tsphoney
1ripe avocado,medium dice
10flour or corn tortillas,5” diameter
4 whole eggs,room temperature
3tspwhite vinegar
4sea bass fillets
2tspsmoked paprika
½ tspground cayenne pepper
2tspkosher salt
½tspfreshly-ground black pepper
3 Tbspvegetable oil
Salt & freshly-ground black pepper,to taste
3scallions,finely sliced, as garnish
½cupsour cream,as garnish
1lime,cut into wedges,as garnish
½ cupfresh 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.