Sea Bass Tacos prove you don’t have to give up flavor for Lent - Boston Herald
During Lent, many Christians engage in Friday fasts, avoiding meat and leads many to fish- and vegetable-based dishes for these meals. Expanding the possibilities for meat-free meals becomes a priority during Lent. This recipe for Sea Bass Tacos from "Judy Joo's Korean Soul Food" (White Lion Publishing) blends the flavors of Korean cooking with Mexican cuisine. TAG GOES HERE Sea Bass Tacos INGREDIENTS 3 3/4 ounces tempura flour 3 3/4 fluid ounces soda water 7 ounces sea bass fillets, skin removed, deboned and cut into 3/4- x 1 1/2-inch strips Vegetable oil for frying Sea salt Kimchi salsa: 3 1/2 ounces cabbage kimchi, chopped into 1/4-inch pieces 3/4 ounce tomato, diced into 1/4-inch pieces 3/4 ounces pickled jalapenos, diced into 1/4-inch pieces Slaw: 4 teaspoons yuzu juice 3 tablespoons Kewpie mayonnaise 1/2 red onion, thinly sliced 1/2 cucumber, deseeded and julienned 1/2 Asian pear, peeled and julienned To serve: 8 taco shells...