my fishing cape cod logo

Striped Bass & Roasted Vegetable Tacos

Lauren Blacker

Fresh striped bass is the star of these tacos. Just roast up some quick vegetables, whip up some guacamole, and dinner is ready in minutes.

Now that the stripers are back on Cape Cod, Ryan will be out every week, searching and hopefully catching keepers.

Fresh, wild-caught fish, is something that just can't be beat. In addition, this recipe is perfect for a quick weeknight dinner.

More...

Tacos with striped bass and vegetables are healthy and delicious, especially when topped with homemade guacamole.

In this recipe I chose to use roasted sweet potatoes for their sweetness, and corn for its' crunch. The flavors work really well together.

Shredded pepper jack cheese plus guacamole for topping works wonders. Load all of this into some corn tortillas and you are ready to rock.

Minus the time spent roasting the potatoes, this meal takes about 20 minutes to assemble.

If you're in real a hurry, try sautéing some onions or mushrooms, instead of the sweet potatoes.

Fish & Roasted Vegetable Tacos with Guacamole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cooking time is longer if you're roasting the potatoes. For a quicker dinner, just saute some onion and mushroom with the corn to save you 30 minutes.
Ingredients
  • 1 lb striped bass, cod, tilapia or other white fish
  • 1 sweet potato, diced
  • 1 C sweet corn, frozen
  • 6-8 corn tortillas
  • salt and pepper
  • 1 tsp cumin
  • 2 tsp chili powder
  • ¼ C chopped cilantro
  • 1 avocado, mashed
  • 1 can chopped green chiles
  • ½ sweet onion, diced
  • juice of 1 lime
  • shredded pepper jack for garnish
Instructions
  1. Heat the oven to 450 and roast the sweet potatoes tossed in some olive oil, salt and pepper, for 30-40 minutes. They are done when the bottoms have browned and the potatoes have cooked through.
  2. In a large pan, heat some olive oil and cook the fish, sprinkled in some salt and pepper with the cumin and chili powder. Once the fish has cooked, remove from the pan and add in the corn, tossing frequently until the corn is cooked and starting to brown. Set aside.
  3. Assemble the guacamole with the mashed avocado, green chiles, cilantro, onion and lime juice. Season with salt to taste.
  4. Warm the tortillas and assemble the tacos with fish, potatoes, corn, guacamole and cheese.
  5. Enjoy!
 

  1. It looks very appetizing. I would like to try it on my next keeper (I caught only one this season). Thanks for the recipe!

    Reply

Leave a Comment

Rate this recipe: