Entree: Mexico – Sinaloa – Tacos de pescado a la plancha estilo Sinaloa (Grilled (pan-seared) fish tacos Sinaloa-style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 40 min

Ingredients

- 4 sea bass fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sea salt
- 1/2 tsp (2 g) ground black pepper
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 cup (240 ml) thinly sliced red onion (about 1 medium onion)
- 1 cup (240 ml) prepared salsa verde or tomatillo salsa
- 1/4 cup (15 g) fresh cilantro, chopped
- 12 small corn tortillas
- Lime wedges for serving

Instructions

1. Combine oil, minced garlic, lime juice, cumin, salt, and pepper in a bowl; add sea bass fillets and coat. Marinate 15–30 minutes in refrigerator (do not exceed 1 hour).
2. Meanwhile, make quick pickled onions: place sliced onion in a jar, pour vinegar and water over, add a pinch of salt, and let sit at room temperature 15–30 minutes.
3. Heat a griddle or heavy skillet over medium-high heat until very hot. Cook marinated sea bass fillets 3–4 minutes per side until just cooked through and lightly charred; let rest 2 minutes, then flake into large pieces.
4. Warm corn tortillas on the griddle. Assemble tacos with grilled sea bass, a spoonful of salsa verde, pickled red onion, cilantro, and a squeeze of lime. Serve immediately.