Fried Sea Bass Tacos
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Fried Sea Bass Tacos

Fried Sea Bass Tacos

with Chipotle Sauce, Cilantro Slaw and Pineapple Salsa

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.

Allergens:
Sea Bass/Bar
Sulphites
Wheat
Egg
Mustard
Milk
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Sea Bass

(Contains Sea Bass/Bar)

6 piece

Flour Tortillas

(Contains Sulphites, Wheat)

226 g

Red Cabbage, shredded

95 g

Pineapple

1 piece

Avocado

1 piece

Lime

1 piece

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*

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Nutrition Values

Calories1240 kcal
Fat85 g
Saturated Fat12 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber14 g
Protein40 g
Cholesterol75 mg
Sodium2500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Medium Bowl
Measuring Spoons
Large Bowl
Paper Towel
Shallow Dish
Medium Non-Stick Pan
Slotted Spoon
Measuring Cups

Instructions

Prep
1

Before starting, wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges.Thinly slice green onion. Peel and pit avocado, then cut into 1/4-inch pieces. Roughly chop cilantro.Cut pineapple into 1/4-inch pieces.

Make pineapple salsa
2

Add pineapple, avocado, lime zest, half the lime juice, half the green onions, half the cilantro and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.

Make cilantro slaw
3

Add remaining lime juice, remaining cilantro, remaining green onions, half the mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine. Add cabbage, then toss to combine.

Coat sea bass
4

Pat sea bass dry with paper towels. Cut each fillet crosswise into 3 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 pieces, then toss to coat. Using your hands, press Cream Sauce Spice Blend into sea bass to coat completely.

Shallow-fry sea bass
5

Heat a medium non-stick pan (large non-stick pan for 4 ppl) over medium-high heat. Meanwhile, line a plate with paper towels. When the pan is hot, add 1/4 cup (1/2 cup) oil. Working with one piece of sea bass at a time, shake off any excess Cream Sauce Spice Blend. Carefully add sea bass to pan. (NOTE: Don't overcrowd the pan! Fry 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 to the paper towel-lined plate.

Finish and serve
6

Wrap tortillas in paper towels. (NOTE: For 4 ppl, make 2 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 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.