Mexican Fish Tacos
Tacos are super simple and with sea bass, they’re fabulous.
I made these as I had been out fishing with two friends Marting and Steve. We were taken out by Robin from Brighton Inshore Fishing for a fabulous day.
Cooking surfaces
For the fish
BBQ Temperature
Ingredients
- 1 or 2 sea bass fillets
- 2 tbsp oil
- 1/2 tsp ground cumin
- Tacos
- Corn on the cob
- Avocado, sliced
- Red cabbage, shredded
- Baby tomatoes
- Lettuce
- 2 tbsp soured cream
- 1.5 tbsp mayonnaise
- Juice 1/2 lime
- 1 tbsp sriracha
- Maldon salt
Equipment
- Taco stand.
- I use the Solidtecnics Bigga Skillet, a wrought iron pan from Alfresco Concepts. If you’d like a quote on one of these, just let me know.
Method
- Set up your Egg for a direct cook with just the stainless steel grid. Set the temperature to 220°C.
- Take your corn on the cob and drizzle it with a little oil before toasting it on the Egg. You’re looking to add a little colour to the corn. Keep turning it every minute or so. Once cooked put to one side to cool.
- Place a skillet on your Egg to warm thoroughly.
- Add 2 tbsp oil to the pan.
- Dust the flesh side of your bass fillets with cumin and place skin side down into the pan. They will curl a little. Push them down to make sure the skin is in contact with the pan. Cook the fish until the flesh has turned opaque nearly all the way through.
- Now flip your fish and cook for 30 seconds further, before taking it off and resting it, skin side up.
- Now add your tortilla wraps to the grid and cook for just 20 seconds a side. They will puff up.
- Place the wraps into a taco rack, ready to fill.
- Using a knife, cut the corn kernels from the cob.
- Add your vegetables and chunks of your fish to your taco.
- Mix your soured cream, mayonnaise, lime juice and sriracha in a bowl, then drizzle this over your taco.
Meat Smoke Fire
Average rating: 0 reviews