Daniel Arms, veteran homesteader, shares his white bass fish taco recipe. The fresh bass is from the bountiful spring catch over at Arms Family Homestead. If you’re in a pinch, white bass from the store works just as well. This recipe is so simple and can be made with your favorite fish filet if you don’t like white bass. Daniel cooks his fish outside in a wok, but it can also be cooked on the stovetop. Cooking outside allows you to avoid the smoke that often gathers when cooking with oil on high heat. The mesquite BBQ rub Daniel uses, coupled with the mango peach salsa is a flavor combination you’re going to go bananas for!
The fish taco originates from Baja, California. Baja is an interesting mix of all sorts of cultures and cuisines. Colonized by the Spanish, much of the cuisine of Baja takes inspiration from the spices and tastes of Spain. When the Spanish left Baja, the Asian and European traders used the area. Because of all these influences, and the pre-existing Mexican influence, the fish taco came into existence. Fish tacos are wildly popular on the West coast, but they can be enjoyed in all sorts of climes. Even in the chilly northeastern states!
If you’re gearing up for a backyard bash, gameday grouping, or just a taco Tuesday, this white bass taco recipe is going to satisfy everyone’s taco and fish cravings in one fell swoop. It’s not overly complicated, so you won’t spend tons of time prepping and cooking, which means more time to enjoy your backyard with friends and family! We recommend pairing it with this delicious Guacamole with a Twist: Broccomoli for an unbeatable taste combo.
Armed with this recipe, head out to cook up your own delicious batch of this white bass taco recipe. And be sure to share with loved ones. Or don’t. It’s okay to be selfish when it comes to good food like this.