Mexican Sea Bass Tacos
July 15, 2025
Visit a Blue Island fish market for your sea bass fillets.
Marinate the fillets.
Bake the fillets.
Prepare the sauce.
Prepare the other ingredients.
Prepare the tacos.
Serve.
Execution Process:
Marinate the sea bass fillets with olive oil, lime zest and juice, salt, cumin, smoked paprika, and jalapeño pepper; mix well.
Then, in a non-stick pan over medium heat, cook the fillets for 2-3 minutes on each side, or in a preheated oven at 180°C for 12 minutes. Remove the fillets and set them aside.
In a blender, combine the avocados, lemon juice, lime zest and juice, yogurt, salt, pepper, and olive oil. Blend until smooth.
For the salad, in a bowl, combine cilantro leaves, tomato, red pepper, radish, baked beans, lime juice, olive oil, and salt; mix well.
Finally, prepare the tacos by first spreading avocado cream, then adding the salad, and topping with crumbled sea bass fillets.
Garnish and serve.
This recipe can also be made with:
- Salmon
- Red Mullet
- Sea Bream
Ingredients
Adjust Servings
| Ingredients for the Sea Bass: | |
| 8 skinless Sea Bass Fillets (100g each) | |
| 2 tbsp Olive Oil | |
| Zest from one Lime | |
| Juice from one Lime | |
| Salt | |
| 0.5 tsp Cumin | |
| 0.5 tsp Smoked Paprika | |
| 0.5 Fresh Jalapeño Pepper, finely chopped | |
| 8 small Tortilla Pitas | |
| Ingredients for the Avocado Cream: changethistotitle | |
| 2 Avocados, peeled and chopped | |
| Juice from one Lemon | |
| Zest from ½ Lime | |
| Juice from one Lime | |
| 1 tbsp Strained Yogurt 0% fat | |
| Salt | |
| Ground Black Pepper | |
| 1 tbsp Olive Oil | |
| Ingredients for the Salad: changethistotitle | |
| 10 Fresh Cilantro Leaves | |
| 1 Tomato, diced | |
| 1 Sweet Red Pepper, thinly sliced | |
| 1 Radish, sliced | |
| 1 can (300g) Baked Red Beans | |
| Juice from one Lime | |
| 1 tbsp Olive Oil | |
| 1 tsp Salt |