Homemade Corn Tacos with Marinated Sea Bass

posted: 06/30/10
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Homemade Corn Tacos with Marinated Sea Bass


For the sea bass:

  • Two 6-ounce/175-g sea bass filets or red snapper filets, cut crosswise into thin strips
  • 1/2 bunch fresh cilantro, chopped (about 2 tablespoons/3 g)
  • 1 small red jalapeno chili, finely chopped
  • 1 garlic clove, finely chopped
  • Salt
  • All purpose flour, for dusting
  • 2 tablespoons/30 ml olive oil
  • 1 lime, cut in half
  • 1 pound/450 g freshly prepared masa dough for tortillas (available at Latin markets)
  • 2 cups/110 g thinly sliced romaine lettuce
  • 1 cup/220 g guacamole
  • 1/2 cup/120 ml tomato salsa


  1. Combine the sea bass, cilantro, chili and garlic in a large bowl and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours.
  2. Preheat a medium-sized, nonstick saut? pan or heavy cast iron skillet over a medium to high heat. Shape 2 ounces/60 g of the masa dough into the size of a small golf ball.
  3. Place the masa ball between two sheets of plastic (a freezer bag split in two works well). Flatten the plastic-covered masa ball in a tortilla press. If you don't have a tortilla press, you can use a rolling pin to roll out the dough until it is 1/16 inch/2 mm thick).
  4. Remove the tortilla from the press and peel off the plastic. Place the tortilla in the pan or skillet and cook for about 1 minute or until brown spots appear on the bottom of the tortilla.
  5. Turn the tortilla and cook for about 1 minute longer or until brown spots appear on the bottom and the tortilla puffs slightly. Transfer the tortilla to a kitchen towel and wrap the tortilla with the towel to keep it warm, or place the tortilla in a tortilla warmer. Repeat the process with the remaining masa dough (making around 8 tortillas in total).

To cook the sea bass:

  1. Heat 1 tablespoon/15 ml of oil in a heavy, large-sized saut? pan over high heat. Place the fish in a single layer over a plate. Sprinkle the fish with salt. Sprinkle the flour over the fish and toss gently to coat.
  2. Place half of the fish in a single layer in the hot pan and cook without moving for about 1 1/2 minutes or until golden brown on the bottom. Turn the fish pieces over and squeeze the lime juice over the fish. Cook 1 minute longer or just until the fish pieces are cooked through and golden brown.
  3. Transfer the fish to a small platter and set aside. Repeat with the remaining 1 tablespoon/15 ml of oil and fish. Fill the tortillas with the fish, lettuce, guacamole and tomato salsa, and serve immediately.
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