Uploaded February 2018 | Updated September 2026, 23 hours ago
The most popular of my fish recipes are fish tacos. Well, I found a new one. It could be the best one yet. It’s low-carb too. Let’s see if we could catch a fish though the ice for the recipe. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. 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.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Driving Through Dallas” purchased from audioblocks.com
- - - - - - - - - - RECIPES - - - - - - - - - -
LOW-CARB CHIPOTLE FISH TACOS
Recipe from here:
tasteaholics.com/recipes/lunch-recipes/low-carb-chipotle-fish-tacos
INGREDIENTS
2 tbsp olive oil (plus additional oil for frying tortillas)
1 small yellow onion (diced) 4 ounces
2 fresh jalapeño (diced)
2 cloves garlic (pressed) or 1 teaspoon of crushed garlic from jar
4 oz chipotle peppers in adobo sauce, chopped finely
2 tbsp butter
2 tbsp mayonnaise
1 LB fish fillets
6 flour or low-carb tortillas
4 to 6 TBS of sour cream
1 cup (or more) of shredded Monterey Jack or other mild cheese
4 TBS of pico de gallo
OPTIONAL: Green salsa, avocado slices
INSTRUCTIONS
In a large pan with the olive oil on medium-high heat, fry the diced onion while stirring until translucent, about 5 minutes.
Reduce to a medium heat, add the chopped jalapeño and garlic and continue cooking everything while stirring for another 2 minutes.
Add the chopped chipotles along with the adobo sauce to the pan.
Add the butter, mayo and fish fillets to the pan.
Mix everything in the pan while cooking for about 8 minutes until fish is fully cooked. Flake the fish into small pieces while its cooking in the pan.
Transfer the fish mixture to a bowl and add in sour cream, pico de gallo, and shredded Monterey Jack cheese and stir well.x
To make the taco shells, add enough oil to cover the bottom of a pan and fry the tortillas, one at a time, about 2 minutes on each side on medium to medium-high heat. Blot them on paper towels while bending them into taco shells. Let them cool in an ample taco rack and then fill them with the fish mixture. Top with shedded cheddar, salsa, more sour cream, and / or avocado slices.
The most popular of my fish recipes are fish tacos. Well, I found a new one. It could be the best one yet. It’s low-carb too. Let’s see if we could catch a fish though the ice for the recipe. Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. 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.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Driving Through Dallas” purchased from audioblocks.com
- - - - - - - - - - RECIPES - - - - - - - - - -
LOW-CARB CHIPOTLE FISH TACOS
Recipe from here:
tasteaholics.com/recipes/lunch-recipes/low-carb-chipotle-fish-tacos
INGREDIENTS
2 tbsp olive oil (plus additional oil for frying tortillas)
1 small yellow onion (diced) 4 ounces
2 fresh jalapeño (diced)
2 cloves garlic (pressed) or 1 teaspoon of crushed garlic from jar
4 oz chipotle peppers in adobo sauce, chopped finely
2 tbsp butter
2 tbsp mayonnaise
1 LB fish fillets
6 flour or low-carb tortillas
4 to 6 TBS of sour cream
1 cup (or more) of shredded Monterey Jack or other mild cheese
4 TBS of pico de gallo
OPTIONAL: Green salsa, avocado slices
INSTRUCTIONS
In a large pan with the olive oil on medium-high heat, fry the diced onion while stirring until translucent, about 5 minutes.
Reduce to a medium heat, add the chopped jalapeño and garlic and continue cooking everything while stirring for another 2 minutes.
Add the chopped chipotles along with the adobo sauce to the pan.
Add the butter, mayo and fish fillets to the pan.
Mix everything in the pan while cooking for about 8 minutes until fish is fully cooked. Flake the fish into small pieces while its cooking in the pan.
Transfer the fish mixture to a bowl and add in sour cream, pico de gallo, and shredded Monterey Jack cheese and stir well.x
To make the taco shells, add enough oil to cover the bottom of a pan and fry the tortillas, one at a time, about 2 minutes on each side on medium to medium-high heat. Blot them on paper towels while bending them into taco shells. Let them cool in an ample taco rack and then fill them with the fish mixture. Top with shedded cheddar, salsa, more sour cream, and / or avocado slices.
