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!