Crisp Sea Bass Tortillas with Pink Pickled Onion

Crisp sea bass combined with sharp pickled onions and homemade guacamole, wrapped in soft tortillas for an elevated barbecue meal.

Healthy Dinner Fish Seafood Barbecue

Estimated Nutrition

Calories

351.8

kcal / serving

2110.8 kcal total

Carbs

24.4g

per serving

146.4 g total

Fat

19.7g

per serving

118.2 g total

Protein

19.2g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

good quality ready-made

Fruits

1.5

piece

Lime

juice only

0.5

piece

Orange

juice only

piece

Avocado

ripe, peeled, stones removed

piece

Lime

juice only, plus extra to serve

GrainsCereals

piece

Corn Tortillas

soft, ready-made

NutsSeeds

0.5

tsp

Oregano

dried

piece

Black Peppercorns

left whole

0.5

tsp

Sea Salt Flakes

pinch

Sea Salt Flakes

for seasoning

pinch

Chipotle Chilli Powder

bunch

Coriander

stalks finely chopped, leaves left whole

pinch

Sea Salt Flakes

for guacamole

OilsFats

tsp

Olive Oil

Seafood

500

Sea Bass Fillets

scales and gills removed

Vegetables

piece

Red Onion

peeled, finely sliced

piece

Green Chilli

small, seeds removed, finely chopped

Method

Boil sliced onions in water for 30 seconds, drain, and place in a mixing bowl.

Mix onions with oregano, peppercorns, lime juice, orange juice, and salt; set aside for one hour.

Prepare a barbecue until coals are ash-white.

Rinse and pat dry the sea bass fillets.

Season skin with salt and chipotle powder, then grill skin-side down for 5 minutes.

Flip fillets for 10 seconds, then remove from heat and flake the meat.

Blend avocado, lime juice, mayonnaise, coriander, and chilli till smooth; season and chill.

Heat each tortilla in an oiled pan for 20 seconds per side until soft.

Assemble tortillas with guacamole, fish, pickled onions, and a squeeze of lime.