ONE&ONLY PALMILLA RESORT FISH TACOS

These authentic fish tacos prove that simple ingredients can be, well, simply delicious.

1 pound fresh Cabrilla filet (Sea Bass), skin removed, cut into strips

3 garlic clove, minced

3 tbsp extra virgin olive oil

1/4 bunch chopped fresh cilantro stems removed

Kosher salt

Fresh ground black pepper

12 soft taco size corn or flour tortillas

2 lemons cut in wedges, seeds removed

TACO SLAW

1/4 cup fine julienned carrots

1/4 cup shredded romaine lettuce

1/4 cup fine julienned jicama root

1/4 cup micro cilantro

1 table spoon olive oil

Kosher salt

Fresh ground black pepper

Citrus Chipotle Sauce

1 cup mayonnaise

2 tbsp smoked chipotle pepper paste (may be substituted for harissa or sriracha)

1/4 cup fresh squeeze lime juice

METHOD

To make the slaw, mix carrots, lettuce and jicama. Add olive oil. Season with salt and black pepper. Add olive oil. Season with salt and black pepper. Reserve.

Season fish with salt, pepper and garlic.

Add oil to a pan. Sear fish on medium heat until cooked.

Warm tortillas. Place cooked fish in the middle of tortillas. Garnish with slaw and micro cilantro on top. Serve with citrus chipotle mayonnaise and lime wedges.

Serves six.