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Chili Sea Bass Tacos w/ Roasted Corn and Tomato Salsa

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DELICIOUS

Description

Mexican spices on a meaty white fish grilled and placed in a toasty warm tortilla and topped with a refreshing roasted corn and tomato salsa.

Nutrition

Calories (per serving)537
Total Fat30 g46%
Saturated Fat4 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Trans Fat 0 G
Cholesterol56 mg19%
Sodium457 g19%
Potassium701 mg20%
Total Carbohydrate37 g12%
Dietary Fiber5 g20%
Sugars3 g
Protein35 g69%

Ingredients

400 g Sea Bass fillet (or a healthy, white firm fish)
2 tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp ancho chili powder
1/2 tsp dried oregano
1-2 roasted corn off the cob
1 chopped tomato
1 chopped avocado
1/4 chopped red onion
1/2 cup roughly chopped cilantro
2 tbsp olive oil
2 tbsp lime juice
salt and pepper to taste
4-5 corn tortillas
* Click to ingredient to choose one

Directions

1
Combine spices, garlic and oil in a glass bowl and mix.
2
Divide fish into portions and coat evenly in spice mix. Lay flesh side down, cover and let marinade in the fridge for 20 minutes.
3
Roast corn on the barbeque (alternatively, you can use frozen or canned corn). Throw in the fridge to cool.
4
In a glass bowl, whisk olive oil, lime, salt and pepper together.
5
Add corn, tomato, avocado, red onion, and cilantro to dressing. Fold ingredients together, cover and let marinade in the fridge until fish is cooked.
6
Preheat your barbeque to 400 F (medium-high heat).
7
Place fish on heated grill. Grill for 4-5 minutes each side. Fish should flake apart with a fork. Only flip once or you will end up with fish bits ever where.
8
In the last minute. Add tortillas to toast, flipping half way through.
9
Remove from grill. To serve, fork apart the fish, add pieces to the tortilla. Spoon over corn salsa and squeeze fresh lime on top, if desired.