Uploaded November 2017 | Updated September 2026, 1 day ago
One of my viewers asked me to make more fish taco recipes. I love them. I think I will! So I picked up all the ingredients, except one. Can you guess which one? Click SHOW MORE for info on the equipment, the fish, the lake, and the recipes.
- - - - FISHING EQUIPMENT - - - -
LURE: 2.75” TRD from Z-Man Fishing Products, color, “green pumpkin/orange.” See here: zmanfishing.com/store/categories/elaztech/finesse_TRD on a Z-Man Shroomz jig head in 1/15 oz.
THE BOAT: is a Bass Hunter ordered from Bass Pro Shops 13 years ago. They no longer sell it. A subscriber informed me that the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
THE MOTOR: A Minn Kota, Endura 55 with a short shaft, it has 55 LBS of thrust. It uses a single 12v, deep cycle battery. This model has been discontinued.
THE ROD: The baitcasting rod is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Line weight 6 - 12 LB test. Purchased, 2016.
THE LINE: The baitcasting line is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and 12’ deep. It is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: a grass carp. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing), 10 LB. Largest crappie was 14¾ inches, weighing 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Largest bass was 6¾ LBS caught at Lake Ketchabigwon.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. You could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera mounted on a small tripod when cooking. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC: “Driving Through Dallas” purchased from audioblocks.com
MEXICAN CAULIFLOWER RICE
Recipe taken from here: eatwithinyourmeans.com/mexican-cauliflower-rice-coliflor-arroz-rojo
Ingredients
2 10 to 12 oz. packages of frozen, riced cauliflower
8 oz. diced onion
2 tsp of minced garlic
2 TBS. olive oil
4 TBS. tomato paste
1 sm. can of diced green chiles (or sliced jalapeños)
1 tsp. of salt or more to taste
Instructions
Heat a large sauté pan over medium heat, add the olive oil, and stir in the tomato paste, diced green chiles, and salt, and cook for a minute to flavor the oil.
Increase the heat to high, and add the cauliflower, onion, and garlic.
Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.
REFRIED (BLACK SOY) BEANS
Recipe from: lowcarbyum.com/low-carb-refried-black-soy-beans
INGREDIENTS
2 15-oz cans Eden black soy beans
12 oz. bacon cut into small pieces
2 TBS extra virgin olive oil
½ tsp salt
2 tsp of minced garlic
1 TBS chili powder
2 TBS heavy cream
1 tsp of Mexican seasoning (I used McCormack’s)
additional salt to taste if needed
INSTRUCTIONS
In a large skillet, cook bacon until just done, not crispy. Leave in skillet and set aside.
Drain 2 cans of black soy beans. Mix with a processor until smooth. Add remaining ingredients and mix until well blended. Add bean mixture to bacon. Cook until warmed and thickened.
EASY FISH TACOS
Recipe from: eazypeazymealz.com/tilapia-fish-tacos
INGREDIENTS
1 LB of mild white fish
1 tsp chili powder
1 tsp cumin
½ tsp ground coriander
Salt and pepper for seasoning fish
1 tbs olive oil
Finely shredded cabbage
6 low-carb flour tortillas, warmed
Guacamole from supermarket
Pico de Gallo from supermarket
INSTRUCTIONS
Mix the chili powder, cumin, coriander, and salt and pepper together and season fish fillets by sprinkling onto one side if fillets are very thin, both sides if thick.
In a large skillet, heat olive oil, and fry the fish for 2 mins per side depending on thickness of filet.
After cooking, flake with a fork and set aside
Warm tortillas in skillet that you used to cook the tilapia.
Assemble tortillas; spread sour cream on tortilla, add 2 TBS of fish flakes, 2 tsp of guacamole, 2 TBS of pico de gallo, some shredded cabbage, 1 more tsp of guacamole.
One of my viewers asked me to make more fish taco recipes. I love them. I think I will! So I picked up all the ingredients, except one. Can you guess which one? Click SHOW MORE for info on the equipment, the fish, the lake, and the recipes.
- - - - FISHING EQUIPMENT - - - -
LURE: 2.75” TRD from Z-Man Fishing Products, color, “green pumpkin/orange.” See here: zmanfishing.com/store/categories/elaztech/finesse_TRD on a Z-Man Shroomz jig head in 1/15 oz.
THE BOAT: is a Bass Hunter ordered from Bass Pro Shops 13 years ago. They no longer sell it. A subscriber informed me that the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576. It looks very similar to my model.
THE MOTOR: A Minn Kota, Endura 55 with a short shaft, it has 55 LBS of thrust. It uses a single 12v, deep cycle battery. This model has been discontinued.
THE ROD: The baitcasting rod is a Shimano Compre, Model CPC68MC, 6’ 8” fast action, medium power. Suggested lure weight ⅛ to ¼ ounce. Line weight 6 - 12 LB test. Purchased, 2016.
THE LINE: The baitcasting line is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and 12’ deep. It is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: a grass carp. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing), 10 LB. Largest crappie was 14¾ inches, weighing 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Largest bass was 6¾ LBS caught at Lake Ketchabigwon.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. You could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera mounted on a small tripod when cooking. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC: “Driving Through Dallas” purchased from audioblocks.com
MEXICAN CAULIFLOWER RICE
Recipe taken from here: eatwithinyourmeans.com/mexican-cauliflower-rice-coliflor-arroz-rojo
Ingredients
2 10 to 12 oz. packages of frozen, riced cauliflower
8 oz. diced onion
2 tsp of minced garlic
2 TBS. olive oil
4 TBS. tomato paste
1 sm. can of diced green chiles (or sliced jalapeños)
1 tsp. of salt or more to taste
Instructions
Heat a large sauté pan over medium heat, add the olive oil, and stir in the tomato paste, diced green chiles, and salt, and cook for a minute to flavor the oil.
Increase the heat to high, and add the cauliflower, onion, and garlic.
Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.
REFRIED (BLACK SOY) BEANS
Recipe from: lowcarbyum.com/low-carb-refried-black-soy-beans
INGREDIENTS
2 15-oz cans Eden black soy beans
12 oz. bacon cut into small pieces
2 TBS extra virgin olive oil
½ tsp salt
2 tsp of minced garlic
1 TBS chili powder
2 TBS heavy cream
1 tsp of Mexican seasoning (I used McCormack’s)
additional salt to taste if needed
INSTRUCTIONS
In a large skillet, cook bacon until just done, not crispy. Leave in skillet and set aside.
Drain 2 cans of black soy beans. Mix with a processor until smooth. Add remaining ingredients and mix until well blended. Add bean mixture to bacon. Cook until warmed and thickened.
EASY FISH TACOS
Recipe from: eazypeazymealz.com/tilapia-fish-tacos
INGREDIENTS
1 LB of mild white fish
1 tsp chili powder
1 tsp cumin
½ tsp ground coriander
Salt and pepper for seasoning fish
1 tbs olive oil
Finely shredded cabbage
6 low-carb flour tortillas, warmed
Guacamole from supermarket
Pico de Gallo from supermarket
INSTRUCTIONS
Mix the chili powder, cumin, coriander, and salt and pepper together and season fish fillets by sprinkling onto one side if fillets are very thin, both sides if thick.
In a large skillet, heat olive oil, and fry the fish for 2 mins per side depending on thickness of filet.
After cooking, flake with a fork and set aside
Warm tortillas in skillet that you used to cook the tilapia.
Assemble tortillas; spread sour cream on tortilla, add 2 TBS of fish flakes, 2 tsp of guacamole, 2 TBS of pico de gallo, some shredded cabbage, 1 more tsp of guacamole.
