Grilled Chilean Sea Bass Fish Tacos
Grilled Chilean Sea Bass Fish Tacos - delicate white fish, mixed with a crunchy sour slaw all wrapped in an earthy corn tortilla.
Servings: 6
Ingredients
Lime Crema Cabbage Slaw
- 8 ozs sour cream
- 1 lime juiced
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 5 cups fresh cabbage shredded (or one bag)
- 1/2 fresh jalapeno julienned (optional)
- 2 tomatoes diced
Grilled Fish
- 1 1/2 lbs fresh Chilean Sea Bass
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp ground cumin
- 1 tsp pepper
- 6 corn tortillas
Instructions
- Make Slaw: In a small bowl, whisk together sour cream, juice of one lime, apple cider vinegar, sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon ground cumin. Place the cabbage in a medium bowl and stir in the dressing. Add in the strips of jalapeño, if you like a little heat.
- Season: Season both sides of the sea bass with salt and pepper and drizzle with olive oil.
- Grill: Heat your grill to high. Rub the grates with oil (see notes). Place the fish on the grill 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.
- Build Tacos: Place a strip of bass onto a corn tortilla. Top with the cabbage slaw and fresh tomatoes.
Notes
To prevent the fish from sticking to the grill, rub the grates with olive oil or canola oil using a paper towel and long tongs.
I prefer green cabbage to purple cabbage or red cabbage, because the latter will turn the lime crema dressing purple.
Nutrition
Calories: 368kcal | Carbohydrates: 22g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 72mg | Sodium: 480mg | Potassium: 316mg | Fiber: 4g | Sugar: 7g | Vitamin A: 883IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 1mg