You are here: Home » Recipes » Spicy Striped Bass Tacos Spicy Striped Bass Tacos Recipe by National Fisheries Institute Yield 4 servings Striped bass works wonderfully in these tacos. PrintEmail Ingredients 4 tablespoons lime juice, divided2 1/4 teaspoons chili powder, divided1/4 teaspoon garlic powder1 pound striped bass fillets, skinned2 tablespoons olive oil4 teaspoons white vinegar1/8 teaspoon salt8 -- crispy corn taco shells or 6-inch flour tortillas, warmed1/2 cup ripe avocado, chopped2 cups packaged coleslaw mix Instructions Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside. Broil fillets 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.