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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 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.