Jul 14 2026
Restaurants›Pacific Coast Grill›Seabass Tacos Recipe

Seabass Tacos Recipe

Inspired by Pacific Coast Grill
Time45m
Serves4

mango-jicama slaw, tequila-yogurt sauce, refried beans & Spanish rice

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Ingredients

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Taco Filling

Mango-Jicama Slaw

Tequila-Yogurt Sauce

Refried Beans

Spanish Rice

Method

Taco Filling

  1. 1

    Prepare Seabass

    Season the seabass fillets with olive oil, salt, and black pepper. Heat a skillet over medium-high heat and cook the fillets for about 3-4 minutes per side or until cooked through and flaky.

  2. 2

    Warm Tortillas

    In a separate skillet or directly over a flame, warm the corn tortillas until they are soft and pliable. Set aside.

Mango-Jicama Slaw

  1. 3

    Mix Slaw Ingredients

    In a large bowl, combine the diced mango, jicama, red cabbage, and chopped cilantro.

  2. 4

    Dress Slaw

    Drizzle lime juice over the slaw mixture, add salt, and toss until everything is well combined. Set aside to marinate.

Tequila-Yogurt Sauce

  1. 5

    Prepare Sauce

    In a small bowl, mix the Greek yogurt, tequila, lime juice, minced garlic, and salt until smooth and well combined. Refrigerate until serving.

Refried Beans

  1. 6

    Cook Onions and Garlic

    In a saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

  2. 7

    Add Beans and Season

    Add the canned pinto beans, cumin, and salt to the saucepan. Cook for about 5-7 minutes, mashing the beans with a fork or potato masher until you reach your desired consistency.

Spanish Rice

  1. 8

    Prepare Rice

    In a medium saucepan, heat a little olive oil and sauté the diced onion and minced garlic until fragrant.

  2. 9

    Cook Rice

    Add the long grain rice and stir to coat. Pour in the vegetable broth and tomato sauce. Add cumin and salt. Bring to a boil, then cover and reduce heat to low. Simmer for about 20 minutes or until rice is tender.

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