Fish Tacos with Oven Roasted Corn and Jalapeno Slaw
One of my favorite ways to enjoy seafood is by making tacos. These fish tacos are packed with vibrant flavors and textures. The fish is quick and easy to cook, while the jalapeno slaw and oven-roasted corn add a fresh and zesty twist. The addition of black beans, pineapple, and...
Ingredients
For the Slaw
head red cabbage, shredded1/3
head white onion, diced small1/4
pickled jalapenos, diced small1/4cup
Moore's Jalapeno Hot Sauce3tbsp
lime juiced1/2
orange juice2tbsp
white vinegar1tsp
olive oil1tbsp
salt1tbsp
For the Corn
ears corn, with silks removed2
mayo1/4cup- sea salt1tbsp
Cilantro, chopped
For the Feta Lime Crema
sour cream1/2cup- lime juiced1/2
feta cheese, crumbled1/4cup
For the Tacos
flounder1lb- seasoned salt1tbsp
pepper1tbsp
paprika1tsp- olive oil, divided in half2tbsp
black beans, canned, rinsed1 1/2cups
small flour tortillas6
Other Ingredients
Fresh pineapple, diced
Tomatoes, diced- Cilantro, chopped
- Limes
Nutrition (per serving)
Calories
308.5kcal (15.43%)
Protein
19.5g (39%)
Carbs
24.5g (8.91%)
Sugars
3.8g (7.5%)
Healthy Fat
9.6g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
How to make Fish Tacos with Oven Roasted Corn and Jalapeno Slaw
For the Slaw
- Step 1
Combine all slaw ingredients in a bowl and refrigerate until ready to use.
For the Corn
- Step 1
Preheat oven to 425 degrees.
- Step 2
Combine mayo, cilantro, and sea salt. Slather the mixture on the corn.
- Step 3
Pull the husks back up to cover the corn and bake for 6 minutes on each side.
- Step 4
Remove from oven and allow to cool for about 10 minutes.
- Step 5
Remove husks and scrape the corn off the cobs.
For the Feta Lime Crema
- Step 1
Combine all crema ingredients in a bowl and refrigerate until ready to use.
For the Tacos
- Step 1
In a large pan, preheat 1 tbsp of olive oil over medium heat.
- Step 2
Combine seasoned salt, pepper, paprika, and 1 tbsp olive oil. Brush the mixture on the fish.
- Step 3
Add the fish to the pan and cook for 1-2 minutes on one side, then flip and cook for another 3-5 minutes until flaky and done.
- Step 4
Remove the fish from the pan and roughly chop.
- Step 5
Heat the remaining olive oil over medium-high heat and brown the tortillas on each side.
- Step 6
Take the slaw and crema out of the fridge.
- Step 7
Build tacos by layering corn, beans, fish, slaw, pineapple, tomatoes, cilantro, and limes. Drizzle with feta crema.
Nutrition (per serving)
Nutrition (per serving)
Calories
308.5kcal (15.43%)
Protein
19.5g (39%)
Carbs
24.5g (8.91%)
Sugars
3.8g (7.5%)
Healthy Fat
9.6g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra flavor, grill the tortillas lightly before assembling the tacos.
Adjust the amount of hot sauce in the slaw to suit your spice tolerance.
Leftover tacos taste even better the next day, so don't hesitate to make extra.
FAQS
Can I use a different type of fish?
Yes, you can substitute flounder with other white fish like cod, tilapia, or halibut.
Can I make the slaw ahead of time?
Yes, the slaw can be made a few hours in advance and stored in the refrigerator.
What can I use instead of feta cheese?
You can use queso fresco or goat cheese as a substitute for feta cheese.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well and add an authentic touch to the tacos.
How do I store leftovers?
Store the components separately in airtight containers in the refrigerator for up to 2 days. Assemble the tacos just before serving.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia