Last updated February 20, 2015
When I first heard about fish tacos 15 years ago, my immediate reaction was, “a what taco?” I was thinking of opening a Schlotzsky’s franchise, and my cousin in San Diego recommended I open a Rubio’s Fish Taco restaurant instead.
I wasn’t confident that customers in Louisville, Kentucky, were ready for this Baja cuisine in the early 90s. It was nothing like the traditional ground beef crunchy tacos we were used to. Needless to say, I didn’t open up either restaurant. Instead, I followed my Soldier to Kansas.
It was probably 3-5 years later before I was ever able to make it to a Rubio’s to try a fish taco. Boy was a missing out all these years. These were great.
Delicate white fish, mixed with a crunchy sour slaw all wrapped in an earthy corn tortilla.
I only make it to San Diego once every 12-18 months, so I had to learn to prepare these at home. And although you can also make them with fried fish, I like grilling my fish for on my STOK Quattro grill for a healthier dinner.
You can use cod or halibut, or even shrimp, but I like the texture and buttery flavor of sea bass, so that was my poisson du jour. Bon appetit!
- 8 ozs. sour cream
- Juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 5 cups fresh cabbage, shredded (or one bag)
- ½ fresh jalapeno, julienned (optional)
- 2 tomatoes, diced
- 1 ½ lbs. fresh Chilean Sea Bass
- olive oil
- salt, pepper, cumin
- corn tortillas
In a small bowl, whisk together sour cream, juice of one lime, apple cider vinegar, sugar, ½ tsp. kosher salt and ¼ tsp. cumin.
Place the cabbage in a medium bowl and stir in the dressing. Add in the strips of jalapeno, if you like a little heat.
Season both sides of the sea bass with salt and pepper and drizzle with olive oil.
Heat your grill to high. Once warm, drizzle olive oil on a paper towel and wipe the oil across the grates. Place the fish skin side down. Do not move it. It needs to sear so it doesn’t stick. Allow it to cook for 4-5 minutes. Flip and cook for another 4-5 minutes. Remove the fish from the grill and slice into 1/2-inch strips.
Place a strip of bass onto a corn tortilla. Top with the cabbage slaw and fresh tomatoes.
Fold into a taco and serve.