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Black Sea Bass Tacos with Tropical Slaw and Chipotle Mayo

Cook Time:
5 mins
Prep Time:
20 mins

Chef notes

I love local North Fork black sea bass combined with tropical slaw. It reminds me my mom's enchilada slaw. The spicy mayo adds a nice kick and helps tie all the flavors together.


  • 3 tablespoons blackened seasoning
  • 1/4 cup blended oil (25% extra virgin olive oil + 75% vegetable oil)
  • 1 pound black sea bass fillets
Tropical Slaw
  • cups shredded green cabbage
  • cups shredded purple cabbage
  • 1 small carrot, peeled and shredded
  • 1 bunch scallions, finely chopped
  • 1 mango, peeled and diced into small cubes
  • 1/4 cup chopped cilantro
  • 1/3 cup organic blue agave
  • 1/4 cup fresh squeezed lemon juice
  • salt and freshly ground black pepper, to taste
Chipotle Mayo
  • 1 cup mayo
  • 1/2 cup sour cream
  • 2 tablespoons chipotle peppers in adobo sauce
  • 8 flour tortillas
  • micro cilantro, to garnish


For the fish:


In a small bowl, mix the blackening seasoning and oil.


Coat the fish with mixture.


Heat a pan over medium-high heat; when the pan is lightly smoking, add the fish, laying each piece flat.


Cook for 2 minutes each side until dark golden. Set aside.

For the tropical slaw:

In a medium bowl, mix shredded green cabbage, shredded purple cabbage, shredded carrot, scallions, diced mango, chopped cilantro, organic blue agave, fresh squeezed lemon juice, salt and pepper until well-combined.

For the chipotle mayo:

In a small bowl, blend the mayo, sour cream and chipotle.

For the tacos:

Heat up flour tortillas in a pan for 30 seconds on each side.

Place a portion of fish on heated tortilla. Top with tropical slaw and about 2 tablespoons of chipotle mayo on top. Garnish with micro cilantro.