Fried Sea Bass Tacos
with Chipotle Sauce, Cilantro Slaw and Pineapple Salsa- Sea Bass/Bar
- Sulphites
- Wheat
- Egg
- Mustard
- Milk
- Soy
Enjoy new cooking techniques? Try shallow-frying tonight! This mild Mediterranean fish gets the Baja-style taco treatment with a spiced coating, a quick fry, a creamy slaw and a fresh pineapple salsa.
Ingredients
280 g
Sea Bass
(Contains: Sea Bass/Bar)
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
226 g
Red Cabbage, shredded
95 g
Pineapple
1 unit
Avocado
1 unit
Lime
1 unit
Green Onion
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
4 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
3 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
1 tbsp
Mexican Seasoning
Not included in your delivery
4.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges.Thinly slice green onion. Peel, pit, then cut avocado into 1/4-inch pieces. Roughly chop cilantro.Cut pineapple into 1/4-inch pieces.
Add pineapple, avocado, lime zest, half the lime juice, half the green onions, half the cilantro and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Add remaining lime juice, remaining cilantro, remaining green onions, half the mayo and 1/4 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then stir to combine. Add cabbage, then toss to combine.
Pat sea bass dry with paper towels. Cut each fillet crosswise into three equal pieces. Season with salt and pepper. Add sea bass pieces, Mexican Seasoning and remaining mayo to a shallow dish, then toss to coat. (NOTE: For 4 ppl, use a large rectangular dish to coat sea bass pieces with ease.)Sprinkle Cream Sauce Spice Blend over sea bass, then toss to coat. Using your hands, press Cream Sauce Spice Blend into sea bass pieces to coat completely.
Heat a medium non-stick pan over medium-high heat (use a large non-stick pan for 4 ppl). Meanwhile, line a plate with paper towels. When the pan is hot, add 1/4 cup oil (dbl for 4 ppl). Working with one piece of sea bass at a time, shake off any excess Cream Sauce Spice Blend, then carefully add sea bass to the pan. (NOTE: Don't overcrowd the pan! Fry sea bass in batches, if needed.) Fry sea bass, flipping halfway, until golden-brown and cooked through, 2-3 min per side.** (TIP: If sea bass is browning too quickly, reduce heat to medium.)Using a slotted spoon or spatula, carefully transfer sea bass to the paper towel-lined plate.
Wrap tortillas in paper towels. (NOTE: For 4 ppl, make two tortilla packages.)Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)Divide tortillas between plates. Spread chipotle sauce onto tortillas. Top with some slaw, pineapple salsa and sea bass pieces.Serve any remaining slaw alongside. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pineapple avocado salsa and chipotle slaw were standout hits, though some found the sea bass too strong in flavour for their taste.
- Ease of prep: This recipe has several steps and takes time; having a second person helps, and some reviewers used an air fryer instead of pan-frying with good results.
- Suggestions: Remove the skin from the sea bass before coating, as the recipe does not mention this step; skipping it makes breading difficult and leads to fish loss. Cutting the fish into smaller cubes rather than strips can also help achieve a crispier result.
- Leftovers: The slaw yields a generous amount, so consider halving the cabbage portion to reduce waste.
- Coating: Press the spice blend firmly onto the fish after coating with mayo, as the mixture can clump or stick to your hands rather than the fish.
