Fish Tacos with Thai Chili Oil
- 1 cup masa harina
- ¾ cup hot water
- 1 teaspoon kosher salt
- vegetable oil
- Fish Tacos
- 1 sea bass, cleaned and split into fillets
- 3 limes, juiced
- 1 cup shredded radicchio
- ½ cup chopped yellow bell pepper
- ½ cup chopped cucumber
- ½ cup chopped red onion
- 2 tablespoons extra-virgin olive oil
- salt and ground black pepper
- Thai Chile Oil
- 8 Thai chile peppers, roasted
- ½ cup extra-virgin olive oil
- ¼ cup lime juice
- fresh cilantro for garnish
- Marinade fish fillets in juice of two limes for about 1 hour in the refrigerator.
- In a mixing bowl, place Masa harina flour, salt, and hot water. Mix and form a ball. Cover with a wet towel and allow to sit, about 1 hour.
- Divide masa flour into 6 parts and form balls.
- Using a greased tortilla press, place a piece of dough and press down; repeat this step for the remaining tortillas.
- Heat a non-stick frying pan on high heat and coat the pan with vegetable oil, about 1 tablespoon. Place tortilla in the pan and cook for about 2 minutes for both sides.
- Remove tortilla and set aside; repeat steps for the remaining tortilla dough.
- Pulse the chili with olive oil and lime juice in a food processor for 30 seconds. Transfer to a serving bowl.
- Season fish with salt and pepper. Heat a non-stick frying pan on high heat and coat with vegetable oil, about 2 tablespoons. Add fish fillets skin side down. Cook each side for 3 to 4 minutes until it is flaky and falls apart with a fork; remove and transfer to a plate. Using a fork, carefully break fish fillets into small 1/2 inch to 1-inch pieces.
- Combine pepper, cucumber, and red onion; coat with olive oil, season with salt and pepper; stir in lime juice; repeat this step for radicchio in a separate bowl.
- To assemble tacos, layer radicchio at the bottom; add fish, salsa; drizzle with Thai chili oil; garnish with cilantro.
You can prepare ahead of time for this recipe by marinating the fish overnight and rehydrating the masa harina flour at the same time. The cooked tortillas will also store well in the refrigerator in a sealed ziploc bag for up to a week. Toast on a griddle or skillet before serving.
What others are saying
Katie Hason says:
These fish tacos are perfect! I didn't use sea bass but was lucky enough that my husband caught delicious fish from the Gulf of Mexico and we used that instead. Amazing! Also, the Thai Chili Aioli is addicting!
Sam Dalton says:
These Thai chili tacos were so good. I've never cooked with sea bass before, and was pleasantly surprised by the taste and texture. Great date night meal.
Laura Griffin says:
Not a huge fan of thai chili oil, but really enjoyed this recipe. The fish tacos are also very flavorful with the lime, peppers, and onion. Overall solid recipe, I really enjoyed this.