Grilled Chilean Sea Bass Fish Tacos

When I first heard about fish tacos 15 years ago, my on the spot response changed into, “what taco?” I become deliberating beginning a Schlotzsky’s franchise, and my cousin in San Diego recommended I open a Rubio’s Fish Taco restaurant rather.

I wasn’t confident that clients in Louisville, Kentucky, had been ready for this Baja delicacy inside the early 90s. It was nothing just like the conventional floor red meat crunchy tacos we have been used to. Needless to say, I didn’t open up both restaurants. Instead, I followed my Soldier to Kansas.

It changed into probable 3-five years later earlier than I turned into ever capable of making it to a Rubio’s to strive a fish taco. The boy changed into lacking out a majority of these years. These have been super.

Delicate white fish, mixed with a crunchy bitter slaw all wrapped in an earthy corn tortilla.

I handiest make it to San Diego once every 12-18 months, so I had to learn to put together 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 maybe shrimp, but I like the feel and buttery flavor of sea bass, in order that became my Poisson du jour. Bon appetit!

Grilled Chilean Sea Bass Fish Tacos
Grilled Chilean Sea Bass Fish Tacos


  • 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 lb. 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.

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