Sea bass tacos to brighten up your winter dinners

Servings: 2

Preparation time: 45 minutes

As November settles in and the days get shorter, I find myself craving something fresh and colourful – a little sunshine on my plate. These sea bass tacos are inspired by my trip to Mexico, where I had the best fish tacos of my life. They’re my way of bringing a taste of that warmth back into the chilly winter months.

Why Cabbage in November? Cabbage is a staple of the colder months, and it’s not just there for crunch. It’s packed with fiber, antioxidants, and essential vitamins that help keep us feeling great all winter. Plus, it adds the perfect bit of texture to these tacos, balancing the smooth avocado and juicy mango salsa.

I love using fresh sea bass here for its light, delicate flavour that pairs beautifully with the smoky marinade. It’s rich in lean protein and omega-3 fatty acids, making it a fantastic choice for a healthy yet satisfying dinner. Of course, feel free to try another white fish, or even prawns – they’re also a great option that works wonderfully with these flavours. 

These winter tacos aren’t just a treat; they’re also a healthy option that won’t weigh you down. Perfect as a weeknight dinner, they’re quick to put together but feel special enough to enjoy on a weekend too. Just a bit of prep, a short time in the oven, and you’re ready to dive into a dish that’s as nourishing as it is delicious.

Letty Spaghetti x

RECIPE

INGREDIENTS

For the fish tacos:

• 2 sea bass fillets

• 1 tbsp smoked paprika

• 1/2 tbsp cayenne pepper

• 1 tbsp garlic granules

• Salt and pepper to taste

• 1 tbsp extra virgin olive oil

• 6 mini tortillas

For the mango salsa:

• 1 ripe mango

• 1 avocado

• 1/2 red onion

• Handful of fresh coriander 

• Juice of 1/2 lime

• Pomegranate seeds (½ a pomegranate) 

For the coleslaw:

• 1/2 small red cabbage

• 2 tbsp natural yogurt

• Juice of 1/2 lime

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METHOD

 Marinate the fish

• In a small bowl, combine smoked paprika, cayenne pepper, garlic granules, salt, and pepper. Add extra virgin olive oil and stir until you have a smooth marinade.

• Place your seabass fillets in the bowl with the marinade, coating each piece well. Cover the bowl and place it in the fridge to marinate while you prepare the rest of your ingredients.

Prepare the mango salsa

• Cut along each side of the mango stone, then slice each piece into a grid pattern without cutting through the skin. Use a spoon to scoop out the mango cubes into a bowl.

• Cut the avocado in half, remove the stone, and scoop out the flesh. Chop into small cubes and add to the bowl with the mango.

• Slice the red onion in half, peel, and chop it lengthwise. Then, turn it and dice it into small cubes. Add this to your salsa bowl.

• Finely chop a handful of fresh coriander and add it to the salsa. Squeeze in the juice of one lime, mix everything, and set aside.

Prep the pomegranate (Optional)

• If you’re using fresh pomegranate, cut it into quarters. Submerge each piece in a bowl of cold water and use your hands to gently remove the seeds. Drain and set the seeds aside.

Make the coleslaw

• Remove the outer layer of the cabbage and cut it in half. Slice one half into quarters, then thinly slice each quarter to create fine shreds.

• Place the cabbage in a bowl, squeeze the juice of the remaining lime half over it, and add two big spoonfuls of natural yogurt. Mix everything together and set aside.

Cook the fish

• Preheat your oven to 200°C (400°F). Place the marinated sea bass on a baking sheet and bake for 15 minutes. Switch on the grill function for the last few minutes if you’d like a crispy finish.

Warm the tortillas

• While the fish is cooking, warm a pan over medium heat. Place each mini tortilla in the pan to warm and crisp slightly, about 30 seconds per side.

Assemble your tacos

• Place a warm tortilla on your plate. Add a layer of coleslaw, followed by the mango salsa, then top with a piece of baked sea bass.

• Sprinkle pomegranate seeds on top for a burst of color and freshness. If you like a little spice, drizzle on some hot sauce, sriracha is a great choice!

And viola! Your delicious, vibrant fish tacos that are ready to eat. Enjoy!