Bass Tagine Tacos
A fusion of Mexican and Moroccan flavors, featuring sea bass cooked in a flavorful tagine sauce, served in tacos.
Ingredients
- ●4 sea bass filletsabout 6 oz each
- ●2 tbsp olive oil
- ●1 onionchopped
- ●2 cloves garlicminced
- ●1 can mild diced tomatoes14.5 oz
- ●1 cup chicken brothlow sodium
- ●2 tsp moroccan spice blend
- ●1 tsp cumin
- ●to taste salt
- ●chopped fresh cilantro
- ●8-10 tortillascorn or flour
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the onion and cook until softened, about 3-4 minutes.
- 3
Add the garlic and cook for another minute.
- 4
Add the diced tomatoes, chicken broth, moroccan spice blend, cumin, and salt.
- 5
Stir to combine and bring to a simmer.
- 6
Add the sea bass fillets to the skillet and cook for 3-4 minutes per side, or until cooked through.
- 7
Transfer the cooked bass to a plate and cover with foil to keep warm.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by placing a piece of cooked bass onto a tortilla, followed by a spoonful of the tagine sauce and some chopped cilantro.
- 10
Serve immediately and enjoy!