Sea Bass and tahini mayonnaise taco

Serves 4


    Tahini mayonnaise


    1 tbsp tahini

    1 tbsp mayonnaise

    1 lime and zest

    1 tbsp sesame

    1 tsp honey

    1 small garlic clove crushed


    1 avocado, cut into small cubes

    1 jallopeno- finely chopped

    small bunch coriander and mint- finely chopped

    ½ lime + zest of one lime


    350g Sea bass- filleted and thinly sliced


    ¼ Cucumber- cut in half lengthways and deseeded- very finely slice and dice

    3 radishes - very finely slice and dice

    2 spring onions - very finely slice and dice

    1 tbsp chopped roasted nuts

    2 tsp black sesame seeds

    1 tbsp sesame oil

    1 red chilli- deseeded and finely chopped


    4 corn tortillas- cut to the size you want, we have used a cereal bowl.


·      Preheat your oven to 180*

·      Mix the mayonnaise ingredients together and set aside

·      Mix the chopped avocado with the jalapeno, coriander, mint and lime juice- smashing it a little. Season generously, set aside

·      Mix the salsa ingredients together, set aside

·      Place your tortilla wraps in the oven. Crisp until golden and crisp- around 5 mins

·      Take your wrap (once cooled) and smear over a tbsp. of the mayo, then the crushed avocado, then give a quick squeeze of lime over the seabass and then add to the top of the avocado, followed by a table spoon. of the salsa. Garnish with a little chopped coriander and a little sea salt