Tacos de Pescado

tacos de pescado

Sea Bass fillets are oven roasted in adobo powder, placed on warmed tortillas and  topped with guacamole, cucumber pico de gallo, and pickled cabbage 

Recipe By: Chef Julieta Ballesteros - Los Feliz
  • PrepN/A |
  • TotalN/A |
  • Serves 6


  • Cucumber Pico de Gallo:
    • 1 plum tomato dice
    • 1 English cucumber dice
    • 1/2 red onion dice
    • 1 tsp Ginger minced
    • 1 squeeze lime
    • 1 Tbs of agave nectar
    • Salt and pepper to taste
  • For Tacos:
    • 6 corn tortillas (6 inches)
    • 12 oz Sea bass filet cut into 2 oz stripes
    • 1/2 cup of adobo powder
    • 1 cup of cucumber Pico de gallo
    • 1 cup of guacamole
    • 1 cup of red pickled cabbage
  • Guacamole:
    • 2 large ripe avocados
    • 1/4 of a bunch cilantro chopped
    • 1/4 of a red onion dice
    • 1/4 of a white onion dice
    • 1/4 of fresh whole jalapeño chopped
    • 2 tsp of pickled jalapenos chopped
    • 2 tsp of jalapeño vinegar
    • 1 squeeze lime
    • Salt to taste
  • Red cabbage Pickled Relish:
    • 1 cup of red cabbage finely slice.
    • 1/4 cup of orange juice
    • 1/4 cup of limejuice
    • 2 tsp of agave nectar
    • Salt and pepper to taste


Preheat the oven at 350F

Prepare condiments (above).

In a mixing bowl dust the fish both sides with adobo powder.  Have a sheet pan with non stick pan ready and place the fish on the pan and bake for 7 minutes. In the meantime heat the tortillas on a skillet.  Place a warmed tortilla on a plate, top with a spoonful of guacamole, cucumber pico de gallo, adobo fish then the pickled cabbage . Repeat to make 6 tacos.

Additional Notes

Combine everything on a bowl and chill
Combine all ingredients in a bowl and chill .
In a bowl mash the avocados and combine the rest of the ingredients and chilled
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource