Looking for some tasty fish tacos? Well, your search ends here. Our sea bass tacos recipe features delicious fish fillets with refreshing orange and crunchy cabbage wrapped inside tender-crisp tortillas, perfect for lunches or dinners.
Are Sea Bass Tacos Healthy?
Yes, our sea bass tacos are relatively healthy, here are some reasons why:
Next, for the wrap, we use corn tortillas. Made from whole grains, these thin, flat Mexican pancakes offer a high-fiber content and a considerable amount of protein, while being low in calories and sodium. If you want an even more nutritious option, you can try the famed blue corn tortillas.
Our recipe also calls for other healthy ingredients that help boost the nutrition profile of the dish. With the presence of orange, cabbage, red cabbage, lemon juice, and Greek yogurt on the list, one serving contains a significant amount of vitamin C, providing more than 50% of your recommended daily intake.
Overall, for less than 500 calories, one sea bass taco packs a healthy punch and will help you stay satisfied and fulfilled.
Ingredients for This Recipe
For the Filling
Our filling features a light and savory pan-seared sea bass fillet on a bed of refreshing orange and cabbage mix, with red onion slices and chopped coriander for a boost of flavor.
To avoid the sea bass sticking to the surface while frying, we first add the fillets to a medium-heated pan with olive oil, then as they cook, sprinkle the seasonings evenly on both sides. And these seasonings can’t be any simpler: just salt and pepper!
We also toss shredded cabbage with vinegar and sugar for a delicious sweet-and-sour taste, which pairs beautifully with the refreshing juicy feel of the orange.
Last but not least, a few slices of red onions and chopped coriander add a pop of color and lift the overall flavor of our dish.
For the Tortilla
We use yellow corn tortillas as the wrap for our tacos. These are mildly sweet with a lovely corn fragrance and a coarse texture. When baked, they produce that beautiful golden-brown color with a delicious crust, while the body that holds in the filling remains tender.
For the Sauce
This 3-ingredient sauce is super simple yet very tasty. You just need to whisk up plain Greek yogurt, ketchup, and Japanese mayonnaise for a sour and creamy sauce with a gorgeous pinkish look.
What to Serve with Sea Bass Tacos
Sea bass tacos are all the more delicious when combined with other bright-flavored salads. Here are some awesome side dishes that we recommend:
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.
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 the 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 the 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 tacosand serve: Arrange the cabbage, orange, red onion, sea bass, and coriander to fill 4 tortillas, and drizzle with the sauce. Enjoy.
How to Make Sea Bass Tacos
Amount Per Serving (1 serving)
Calories 459Calories from Fat 162
% Daily Value*
Saturated Fat 2.9g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Vitamin A 649IU
Vitamin C 45mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.