This fish taco recipe works on any grill or on a stovetop grill pan.
When I first heard about fish tacos 15 years ago I thought, “a what taco?” I considered opening a Schlotzsky’s franchise, and a cousin in San Diego suggested I open a Rubio’s Fish Taco instead. I wasn’t sure Louisville, Kentucky, was ready for Baja-style tacos in the early ’90s. They weren’t the crunchy ground-beef tacos we were used to, so I didn’t open either restaurant.
A few years later I finally tried a fish taco at Rubio’s and realized I’d been missing out. Delicate white fish wrapped in an earthy corn tortilla with a crunchy, tangy slaw—delicious. I don’t get to San Diego often, so I learned to make them at home. While fried fish is traditional, I prefer grilling for a lighter dinner. Cod or halibut work well, but I favor the buttery texture of Chilean sea bass for this version.
What Is Sea Bass
“Sea bass” refers to many species of freshwater and saltwater bass — in fact, there are hundreds of varieties. Chilean sea bass, which I often use here, is actually the Patagonian toothfish. It’s prized for its mild, buttery flavor and flaky texture and is commonly sold under the name Chilean sea bass.
Ingredients
- Sour Cream: The base for a fresh lime crema.
- Lime Juice: Fresh squeezed is best.
- Apple Cider Vinegar: Adds tang along with the lime.
- Sugar: A bit balances the acidity.
- Cabbage: Shred fresh green cabbage or use pre-shredded coleslaw mix.
- Jalapeño: Optional—adds crunch and mild heat.
- Tomatoes: Diced for garnish.
- Chilean Sea Bass (or other mild white fish): Pat dry before cooking if using frozen fillets.
- Olive Oil: Keeps fish from sticking to the grill.
- Seasonings: Salt, black pepper and ground cumin.
- Corn Tortillas: Yellow or white corn adds an earthy note; flour tortillas also work.
Substitutions: Any mild white fish like cod or halibut works well.
How to grill sea bass
Prepare the lime crema and cabbage slaw first so you can assemble the tacos as soon as the fish comes off the grill.
- Step One: In a small bowl, whisk sour cream, juice of one lime, apple cider vinegar, sugar, and a pinch of salt and ground cumin to taste to make the lime crema.
- Step Two: Shred the cabbage and toss it with the lime crema. Julienne the jalapeño, removing seeds if desired, and stir it into the slaw.
Pro Tip: If using a whole cabbage, remove outer leaves, wash, then thinly slice with a sharp knife or use a grater or food processor.
- Step Three: Pat the sea bass dry with paper towels. Season both sides with salt and pepper and drizzle with olive oil to help prevent sticking.
- Step Four: Preheat your charcoal, gas, or pellet grill to high (about 400°F). Oil the grates with an oil-soaked paper towel held with tongs. Place the fish skin-side down and leave it to sear for 4–5 minutes without moving it.
Pro Tip: To oil the grates, soak a paper towel with olive or canola oil and wipe the grates using tongs.
- Step Five: Flip the fish and cook another 4–5 minutes, then remove and slice into 1/2-inch strips.
How to serve sea bass tacos
Warm the tortillas on the grill, add a strip of grilled sea bass, top with cabbage slaw and diced tomatoes, fold and serve. Offer lime wedges and hot sauce on the side so each diner can finish to taste.
Storage
Store components separately. The cabbage slaw keeps 1–2 days before becoming watery. Grilled fish stays fresh in an airtight container for up to 3 days. Fish tacos do not freeze well.
Expert Tips
- Prepare condiments before you grill so you can assemble immediately.
- Oil both the fish and the grill grates to prevent sticking.
- Let the fish form a sear before flipping to avoid tearing the fillet.
Frequently Asked Questions
Grilled fish tacos are healthier than fried versions. The grilled fish is a nutritious choice, and toppings add flavor and some extra calories, so enjoy in moderation.
Toppings are flexible. This recipe uses lime crema slaw and diced tomatoes, but you can add salsa, guacamole, hot sauce, red or green onion, or other favorite toppings.
Restaurants often use cod or tilapia for cost reasons. For richer flavor, sea bass, halibut, or mahi mahi are excellent choices.
White fish flakes when cooked. Check for flakiness or use an instant-read thermometer; the USDA recommends 145°F internal temperature for fish.
What to serve with grilled fish tacos
- A side of tortilla chips with guacamole.
- Mexican chopped salads or a light green salad.
- Spicy seafood dips or simple roasted vegetables.
More seafood recipes
- Orange habanero fish en papillote with garlic wild rice
- Tabasco grilled shrimp
- Baked salmon with kale and sweet potatoes
Looking for more grilling recipes? Visit my other website for additional ideas.
Grilled Chilean Sea Bass Fish Tacos
Ingredients
Lime Crema Cabbage Slaw
- 8 oz sour cream
- 1 lime, juiced
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 5 cups shredded fresh cabbage (or one bag)
- 1/2 fresh jalapeño, julienned (optional)
- 2 tomatoes, diced
Grilled Fish
- 1 1/2 lbs Chilean sea bass (or other mild white fish)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp ground cumin
- 1 tsp black pepper
- 6 corn tortillas
Instructions
- Make Slaw: Whisk sour cream, lime juice, apple cider vinegar, sugar, 1/2 tsp kosher salt and 1/4 tsp ground cumin. Toss with shredded cabbage and jalapeño strips if using.
- Season: Season both sides of the sea bass with salt and pepper and drizzle with olive oil.
- Grill: Heat grill to high. Rub grates with oil. Place fish skin-side down and sear 4–5 minutes. Flip and cook another 4–5 minutes. Remove and slice into 1/2-inch strips.
- Build Tacos: Warm tortillas, add fish strips, top with slaw and diced tomatoes.
Notes
Rub grill grates with oil using a paper towel and long tongs to prevent sticking.
Green cabbage is preferred here; red cabbage can tint the lime crema purple.
Nutrition
Nutrition information is an approximation.
Additional Info
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