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California Coastal Grilled Fish Tacos

This modern take on the California grilled fish taco is full of big, bold flavors and incredibly health-conscious, satisfyingly delicious, and easy to make.  The cabbage and smoky chipotle light crema sauce hold the slaw together enveloped in a grilled corn tortilla giving you that crunch of the fried Baja fish taco. 
Japanese anglers made their way to Mexico’s well-known harbor, Ensenada. They brought with them the first generation of fried fish tacos.
Southern California has become the epicenter of the taco scene. International ingredients have influenced newer taco versions, crossing cultures with appetizingly unique flavors - They are using regional Mexican flavors with inspiration. As a result, the taco has become free-spirited comfort food for breakfast, lunch, and dinner.
The one thing we can all agree on is they are delicious!
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 12 ounces  Sea Bass Barramundi  sustainable 3 ounces per portions
  • 3 Tablespoons olive oil  extra virgin
  • 1/2 small red cabbage  sliced 1/8-inch thick
  • 1/2 small white cabbage  sliced 1/8-inch thick
  • 1 bunch  scallion green part, angle sliced
  • 1 bunch  cilantro  roughly chopped reserve some for garnish
  • 2 avocados  sliced
  • 1 bunch   red radish  sliced into thin rounds 
  • 1 watermelon radish sliced into thin rounds for garnish
  • 2 limes cut into wedges
  • chili pepper threads for garnish 
  • black pepper  freshly ground
  • 4 corn tortillas  warmed 
  • Sriracha 

 Pickled Pineapple Vinegar

  • 1 1/2 cups apple cider vinegar
  • 1/2  cup water
  • 1 Tablespoon agave  dark, raw blue 
  • 1 teaspoon  honey
  • 1/4  teaspoon  kosher salt
  • 2 cups pineapple  fresh, medium cubed
  • 1 jalapeño  sliced thinly
  • 1 Tablespoon peppercorns whole
  • 3 cloves whole
  • 1 bay leaf

Crema Mix for Slaw

  • 1 cup Mexican crema  light 2.5g fat
  • 1 teaspoon pineapple vinegar
  • pinch kosher salt
  • 1 chipotle  finely minced and pasted + 1 teaspoon of adobe sauce

Sea Bass Seasoning

  • 2 teaspoons Mexican oregano
  • 1/4  teaspoon garlic powder
  • 2 teaspoons New Mexico Chili Powder
  • 1/2 teaspoon black pepper freshly ground

Instructions
 

Pickled Pineapple Vinegar

  • Combine Vinegar, water, agave, honey, and salt into a small saucepan.  Bring ingredients to boil on high heat. 
  • In the meantime, add the pineapple, sliced jalapeño, peppercorns, clove, and bay leaf to a medium mason jar.
  • Add vinegar ingredients from the saucepan to the mason jar. Let cool, close the top, and refrigerate for at least 24 hours. Flavor develops best after 48 hours. 

Crema Mix for Slaw

  • Combine all cream mixture in a small bowl. Refrigerate.
    Note: Double the crema mixture if you prefer a heavier coating on the slaw. 
  • Remove the first couple of cabbage layers. Cut each cabbage in half. Angle your knife at the base of the cabbage and remove the core. Cut cabbage halves in half again. Using a knife or a mandolin, thinly slice cabbage and reserve in a large bowl. You should end up with a generous four cups of shredded cabbage. 
  • Add sliced scallion, reserving some for garnish. Add cilantro, reserving some for garnish. Combine the cream mixture with the slaw. Refrigerate. 
  • Roughly chop fresh cilantro. Slice the scallion on a bias, add to cabbage.
  • Cut radishes into thin rounds and place them in a small bowl.  Cut limes into quarters, set them aside in a small bowl. 

Sea Bass Seasoning

  • Combine Sea Bass Seasoning mixture in a small bowl.
  • Rub Sea Bass with olive oil and sprinkle each side with the seasoning mixture. Add freshly ground black pepper to each side of the fish. 

Corn Tortillas

  • Brush tortillas with a bit of olive oil, and warm on the grill. 

Assembling Tacos

  • Set out taco ingredients for everyone to make their own or assemble tacos. Add 3 ounces of fish to each grilled tortilla, add the slaw. Lightly splash a little extra pineapple vinegar and salt on the slaw.  Garnish with scallion, cilantro, avocado, radish, pickled jalapeño, chili threads, extra crema mixture, and hot sriracha sauce. 
  • Note: You can easily double the fish, tortilla, avocado, and crema mixture and have enough for eight good-sized tacos. I like to serve guacamole and chips on the side.