Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Name: Fish Tacos with Oven Roasted Corn and Jalapeno Slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 0.33 head red cabbage, shredded; 0.25 head white onion, diced small; 0.25 cup pickled jalapenos, diced small; 3 tbsp Moore's Jalapeno Hot Sauce; 0.5 lime juiced; 2 tbsp orange juice; 1 tsp white vinegar; 1 tbsp olive oil; 1 tbsp salt; 2 ears corn, with silks removed; 0.25 cup mayo; 1 tbsp sea salt; Cilantro, chopped; 0.5 cup sour cream; 0.5 lime juiced; 0.25 cup feta cheese, crumbled; 1 lb flounder; 1 tbsp seasoned salt; 1 tbsp pepper; 1 tsp paprika; 2 tbsp olive oil, divided in half; 1.5 cups black beans, canned, rinsed; 6 small flour tortillas; Fresh pineapple, diced; Tomatoes, diced; Cilantro, chopped; Limes

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 a feta lime crema makes these tacos a delightful and hearty meal. Perfect for breakfast, lunch, or dinner, these tacos are a celebration of bold...

head red cabbage, shredded

head white onion, diced small

pickled jalapenos, diced small

Moore's Jalapeno Hot Sauce

ears corn, with silks removed

feta cheese, crumbled

olive oil, divided in half

black beans, canned, rinsed

small flour tortillas

Fresh pineapple, diced

Calories

308.5kcal (15.43%)

Step 1

Combine all slaw ingredients in a bowl and refrigerate until ready to use.

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.

Step 1

Combine all crema ingredients in a bowl and refrigerate until ready to use.

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.

Calories

308.5kcal (15.43%)

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.

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.

head red cabbage, shredded

head white onion, diced small

pickled jalapenos, diced small

Moore's Jalapeno Hot Sauce

ears corn, with silks removed

feta cheese, crumbled

olive oil, divided in half

black beans, canned, rinsed

small flour tortillas

Fresh pineapple, diced

Calories

308.5kcal (15.43%)

Step 1

Combine all slaw ingredients in a bowl and refrigerate until ready to use.

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.

Step 1

Combine all crema ingredients in a bowl and refrigerate until ready to use.

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.

Calories

308.5kcal (15.43%)

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.

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.

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Stuck mid-recipe?

Ingredients

For the Slaw

For the Corn

For the Feta Lime Crema

For the Tacos

Other Ingredients

Want to keep this recipe for later? We can email it to you!

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

For the Corn

For the Feta Lime Crema

For the Tacos

Want to keep this recipe for later? We can email it to you!

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

FAQS

Fish Tacos with Oven Roasted Corn and Jalapeno Slaw

Stuck mid-recipe?

Ingredients

For the Slaw

For the Corn

For the Feta Lime Crema

For the Tacos

Other Ingredients

Want to keep this recipe for later? We can email it to you!

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

For the Corn

For the Feta Lime Crema

For the Tacos

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

308.5kcal (15.43%)

Protein