Pan-Fried Sea Bass Tacos
with Chipotle Sauce, Cilantro Slaw and Pineapple Salsa
Enjoy new cooking techniques? Try shallow-frying tonight! This mild Mediterranean fish gets the Baja-style taco treatment with a spiced coating, a quick fry, a creamy slaw and a fresh pineapple salsa.
Ingredients: Sea bass fillets • Red cabbage • Avocado • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Pineapples • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • All-purpose flour (wheat) • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea bass)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
226 g
Red Cabbage, shredded
95 g
Pineapple
1 unit(s)
Avocado
1 unit(s)
Lime
1 unit(s)
Green Onion
7 g
Cilantro
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
2 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
Not included in your delivery
4.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onion.
- Peel and pit avocado, then cut into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut pineapple into 1/4-inch pieces.
- Add pineapple, avocado, lime zest, half the lime juice, half the green onions, half the cilantro and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- Add remaining lime juice, remaining cilantro, remaining green onions, half the mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Add cabbage, then toss to combine.
- Pat sea bass dry with paper towels.
- Cut each fillet crosswise into 3 equal pieces. Season with salt and pepper.
- Add sea bass pieces, Mexican Seasoning and remaining mayo to a shallow dish, then toss to coat. (NOTE: For 4 ppl, use a large rectangular dish to coat sea bass pieces with ease.)
- Sprinkle flour over sea bass pieces, then toss to coat.
- Using your hands, press flour into sea bass to coat completely.
- Heat a medium non-stick pan (large non-stick pan for 4 ppl) over medium-high heat.
- When the pan is hot, add 1/4 cup (1/2 cup) oil. Working with one piece of sea bass at a time, shake off any excess flour.
- Carefully add fish. (NOTE: Don't overcrowd the pan. Fry in batches, if needed.)
- Fry fish, flipping halfway, until golden and cooked through, 2-3 min per side.** (TIP: If sea bass is browning too quickly, reduce heat to medium.)
- Using a spatula, carefully transfer to a paper towel-lined plate.
- Wrap tortillas in paper towels. (NOTE: For 4 ppl, make 2 tortilla packages.)
- Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm tortillas.)
- Divide tortillas between plates.
- Spread chipotle sauce onto tortillas. Top with some slaw, pineapple salsa and sea bass pieces.
- Serve any remaining slaw alongside.
- Squeeze a lime wedge over top, if desired.