Mexican Fish Tacos

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

Cast iron pan
Cast Iron Grid

BBQ Temperature



  • 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


  • 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.


  1. Set up your Egg for a direct cook with just the stainless steel grid. Set the temperature to 220°C.
  2. 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.
  3. Place a skillet on your Egg to warm thoroughly.
  4. Add 2 tbsp oil to the pan.
  5. 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.
  6. Now flip your fish and cook for 30 seconds further, before taking it off and resting it, skin side up.
  7. Now add your tortilla wraps to the grid and cook for just 20 seconds a side. They will puff up.
  8. Place the wraps into a taco rack, ready to fill.
  9. Using a knife, cut the corn kernels from the cob.
  10. Add your vegetables and chunks of your fish to your taco.
  11. Mix your soured cream, mayonnaise, lime juice and sriracha in a bowl, then drizzle this over your taco.
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