Blackened Sea Bass Tacos

 

These Blackened Sea Bass Tacos are a vibrant, flavor-packed twist on the classic. Tender, smoky fish is seasoned to perfection and paired with a refreshing mango cabbage topping that adds crunch and natural sweetness. Instead of using skillet-fried tortillas, they're baked in the oven for a crisp yet wholesome touch. Every bite balances spice, tang, and texture—making these tacos a light yet satisfying meal perfect for any season.

 
 
Bryce's Fish Tacos
 
 

Fish Elements

4-6 SEA BASS FILETS

4 TABLESPOONS BUTTER

1 TABLESPOON GARLIC SALT

1 TABLESPOON PAPRIKA

1/2 CUP AVOCADO OIL

Tortilla Elements

12 CORN TORTILLAS

1/4 CUP AVOCADO OIL

Topping Elements

1/4 HEAD OF PURPLE CABBAGE, CHOPPED

1/2 MANGO, FINELY CUBED

1/2 JALAPEÑO, SEEDED AND CHOPPED

FRESH BASIL, CHOPPED

FRESH CILANTRO, CHOPPED

1 TABLESPOON LEMON JUICE

1 TABLESPOON GREEK YOGURT

1/4 TEASPOON SEA SALT

1/4 TEASPOON BLACK PEPPER

Directions

  1. Preheat the oven to 350°f (176°c).

  2. In a medium mixing bowl, add the cabbage, mango, jalapeño basil, cilantro, lemon juice, greek yogurt, sea salt, and black pepper; stir to combine, cover, and chill in the refrigerator.

  3. Line 2 rimmed baking sheets with parchment paper and place cooling/cookie racks over the top of the parchment paper.

  4. Add 6 tortillas to each baking sheet.

  5. Pour the avocado oil into a ramekin, and brush both sides of all of the tortillas with oil; not just the centers, all the way to the edges.

  6. Bake the tortillas for 3-5 minutes; do not let them begin to puff, you just want the oil to sizzle and soften the tortillas.

  7. Remove the tortillas from the oven and thoroughly pat with a towel to remove any and all excess oil; otherwise the tortillas will be soggy.

  8. In a large skillet or braiser over medium heat, add and melt the butter.

  9. Place the fish filets into the skillet—i cook two at a time—and season with a pinch of both garlic salt and paprika.

  10. Once the fish are golden brown on one side, flip them with a fish spatula, season the cooked side with garlic and paprika, and continue to cook until the filets are golden brown on both sides.

  11. Assemble your tacos by layering the fish, cabbage topping, and capers or Remoulade Sauce.

 
 

x, Melissa

 
TacosMelissa ChildressFish, Corn, Sauteéd