Curried sea bass tacos with passion fruit, mango and nectarine slaw

Serves: 4 Prepare & Cook:


  • 2 tbsp low-fat mayonnaise or Greek yogurt
  • zest of 1 lime, plus wedges to serve
  • pulp of 3 passion fruit
  • 200g red cabbage, shredded
  • 200g white cabbage, shredded
  • 150g mango, thinly sliced
  • 2 white-fleshed nectarines, thinly sliced
  • ½ bunch coriander, leaves picked and chopped
  • 1 tbsp plain flour
  • 1 tbsp curry powder
  • 350g sea bass fillet, skinned
  • 2 tbsp SpinneysFood Sunflower Oil
  • 8 hard-shell tacos


  1. Mix the mayonnaise or yogurt, lime zest and passion fruit pulp in a large bowl. Add the cabbage, mango, nectarines and coriander, then stir to combine. Season and set aside.
  2. Put the flour and curry powder in a shallow dish, season generously and stir together.
  3. Cut the sea bass into pieces, approximately 3cm thick. Coat in the seasoned flour, shaking off any excess.
  4. Set a large frying pan with the oil over a high heat. Cook the fish, in batches, for 2 minutes on each side, until golden brown and just cooked through.
  5. Heat the tacos according to pack instructions, then divide the slaw among them.
  6. Place the sea bass in the tacos and serve with lime wedges.

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