How to Make Sea Bass Tacos
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (16)
- 24 oz sea bass fillets
- 8 6-inch corn tortillas
- 2 tbsp olive oil
- 6 oz orange peeled and cut into wedges
- 2 oz cabbage shredded
- 4 oz red cabbage shredded
- 1 oz red onions sliced
- 2 tbsp vinegar
- 1 tbsp sugar
- 1/4 cup coriander roughly chopped
- 1/2 tbsp lime juice
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 2 tbsp plain Greek yogurt
- 2 tbsp Japanese mayonnaise
- 1 tbsp Heinz ketchup
INSTRUCTIONS
Prep:
Get the leftover bones out of the sea bass: There is no need to wash the fillets if you purchase them in a package. Just touch the flesh to see if there are any tiny leftover bones, then use a tweezer to pluck them out.
Shred the cabbage: Rinse the cabbage and pat dry using a paper towel, then cut it in half. Cut each half into halves again, then thinly slice each quarter to make shreds. Remember to leave out the white stems of each quarter.
Cut the orange: Use a sharp knife to slice off the top, and then down the sides. When finished, cut off the other end, then cut along the white membrane into segments and each segment into halves.
Slice the red onion: Halve the red onion lengthwise and peel off the skin. Next, cut off the stem end and the root end of each half, then thinly slice it crosswise.
Roughly chop the coriander.
Cook:
Marinate the cabbage: In a medium/large mixing bowl, mix 2 tbsp vinegar and 1 tbsp sugar, then add in 2 oz cabbage and 4 oz red cabbage. Toss well to coat evenly.
Pan sear the sea bass: In a skillet over medium heat, add 2 tbsp olive oil, then place 24 oz sea bass fillets skin-side down and cook for 5 minutes. Then, flip sides and cook for 3 more minutes. (While cooking on both sides, sprinkle the fillets with 1/4 tsp salt and 1/2 tsp ground black pepper.) Remove from the heat when done.
Make the sauce: In a small mixing bowl, add 2 tbsp Japanese mayonnaise, 2 tbsp plain Greek yogurt, 1 tbsp Heinz ketchup, and 1/2 tbsp lime juice. Stir to combine.
Bake the tortillas: Put 4 tortillas in a taco rack (or you can use the muffin pan as in the clip) and place it inside a preheated oven. Bake at 375°F for 4 minutes. (we bake 4 tortillas at a time, but you can adjust based on the size of your rack)
Assemble the tacos and serve: Arrange the cabbage, orange, red onion, sea bass, and coriander to fill tortillas, and drizzle with the sauce. Enjoy.
