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Wild-caught California seabass is a really great fish that’s perfect for grilling and even better for tacos! Toss a fillet on the grill with a little salt and pepper (or maybe hit it with a little Wazata Bay Taco Seasoning) and then put it in a tortilla with all your favorite garnishes.

Of course, if you don't have any White Seabass, or if it's not in season, you could always do this same recipe with whatever your favorite seasonal fish is and it would still be delicious!


White Seabass Tacos

Serves 4


  • 1½ pounds White Seabass (or other firm white fish)
  • ½ Cup Orange Juice
  • ½ Cup Lime Juice
  • 2 Tablespoons Taco Seasoning
  • 2 Cups Red Cabbage, shredded
  • 1 Cup Red Onion, thinly sliced
  • 2 Tablespoons Cilantro, chopped
  • 1 Jalapenos, roughly chopped (optional)
  • 1 Cup Mayo
  • 1/4 Cup Hot Sauce
  • Juice of 1 Lime
  • 2 Tablespoons Olive Oil
  • Salt
  • Tortillas


  1. Slice fish into long, portions sized strips
  2. In a mixing bowl, combine orange juice, lime juice, 1 tablespoon taco seasoning, and a pinch of salt and stir to combine. Add fish and marinate for 20-30 minutes
  3. In another mixing bowl, combine mayo, hot sauce, juice of half a lime, and 1 tablespoon of taco seasoning and stir to combine
  4. Combine cabbage, red onion, cilantro, jalapeno, olive oil, and juice of half a lime and toss to combine
  5. Pre-heat your grill to high heat and oil grates. Place fish on the grill and cook for approximately 2-4 minutes per side
  6. Toast tortillas on the grill
  7. Place cabbage mix onto tortilla and top with the fish and the spicy mayo. Garnish with additional cilantro and lime wedges
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