Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

One of my very favorite ways to eat seafood is by stuffing them in tortillas and making them tacos. There’s just so many damn things you can do with them.

Or, maybe it’s one of my favorite ways of eating tacos. Hhmmm. I’ll get back to you on that.

These are amazing, and I know I always say that. But, it’s true. They taste amazing AF. The fish is so easy to make; y’all know how fast fish cooks. The slaw is simple to throw together, and the dressing brings it all together. I oven roasted fresh corn for these. I simply removed the silks, slathered them with mayonnaise (yes, don’t gasp), chopped cilantro and a little salt.

Please trust me here! It’s not gross at all.

Think of the mayo as butter here. All you do is slather the mayo combo on the corn, pull the husks back up and put them in a 425 degree oven for about 6 minutes each side. The result is a well seasoned, crisp ear of corn.

The slaw. Oh, my damn, this slaw. It’s made with some of my very favorite things…

Red cabbage, orange juice, some very good hot sauce, jalapenos, lime. Feel free to salt to your taste.

These tacos are a rainbow of fresh flavors. The corn, mixed with fresh pineapple, tomatoes, more cilantro. You would think that the fish gets lost in translation here, but trust me, it doesn’t.

I also added black beans. I love them, and they’re a good, hearty addition without being heavy. There’s also a couple of things I can never get enough of when it comes to my tacos; fresh cilantro and lime juice.

They’re absolute staples.

I love to eat tacos for breakfast. There’s nothing better than leftovers when you get up in the morning because you’re reminded of something badass you made the day before, and sometimes it’s even better.

Here’s your printable!

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Ingredients

    For the Slaw
  • 1/3 red cabbage head, shredded
  • 1/4 white onion, diced small
  • 1/4 cup pickled jalapenos, diced small
  • 3 tbsp Moore's Jalapeno Hot Sauce
  • 1/2 lime, juiced
  • 2 tbsp orange juice
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • 1 tbsp salt
  • For the Corn
  • 2 ears corn, with silks removed
  • 1/4 cup mayo
  • Cilantro, chopped
  • 1 tbsp sea salt
  • For the Feta Lime Crema
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1/4 cup feta cheese, crumbled (I kinda smashed mine)
  • For the Tacos
  • 1 lb. flounder
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 tsp paprika
  • 2 tbsp olive oil, divided in half
  • 1 1/2 cups black beans, canned, rinsed
  • 6 small flour tortillas
  • Other Ingredients
  • Fresh pineapple, diced
  • Tomatoes, diced
  • Cilantro, chopped
  • Limes

Instructions

    For the Slaw
  • Combine all ingredients and refrigerate until ready to use.
  • For the Corn
  • Preheat oven to 425 degrees. Combine mayo through salt and slather it on corn; pull the husks up to cover the corn and bake for 6 minutes on each side.
  • Remove from oven and allow to cool for about 10 minutes.
  • Remove husks and scrape the corn off the cobs.
  • For the Feta Crema
  • Combine everything and refrigerate until ready to use.
  • Let's make Tacos!
  • In a large pan, preheat 1 tbsp oil over medium heat. Combine salt through 1 tbsp olive oil; brush on fish and add to pan.
  • Flip after 1-2 minutes and cook for another 3-5 minutes, until fish is flaky and done.
  • Remove from pan and roughly chop.
  • Heat remaining oil over medium high heat and add tortillas, browning on each side.
  • Take slaw and crema out of the fridge.
  • Build tacos by layering corn, beans, fish, slaw, pineapple, tomatoes, cilantro and limes.
  • Drizzle with feta crema.
  • Serve.
http://www.dixiechikcooks.com/fish-tacos-with-oven-roasted-corn-and-jalapeno-slaw/

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2 Comments:

  1. I’m loving the sound of that slaw

  2. Oh, girrrrllllllllllll, if only you lived next door!!! You are such a creative one! Love love your work! xo
    ally recently posted..harissa homemade

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