Fish Tacos Slaw With Corn

Tin fish s tacos are served in corn tortillas though the mixture of fish slaw and sauce are just as delicious and lower carb served in lettuce wraps or piled together onto a plate. Sprinkle fish evenly with chili powder and remaining 1 4 teaspoon salt. Heat oil in a large skillet over medium high heat.

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Crispy blackened fried white fish tilapia or cod topped with a crunchy cabbage slaw and a spicy fish taco sauce completely ready in just 20 minutes.

Fish tacos slaw with corn. In a shallow dish combine flour taco seasoning salt and pepper. Brown fish on both sides about 2 3 minutes per side. Add juice 1 tablespoon oil and 1 4 teaspoon salt. Add fish flesh side down.

Cook until opaque and cooked through 3 to 5 minutes per side. Divide the fish among the warm tortillas. Smith s chef jeff jackson recipe. Serve fish over grilled tortillas with corn.

To assemble your tacos spoon slaw and fish into corn tortillas. Blair lonergan for taste of home. Drizzle with tomatillo ranch citrus avocado sauce or a dollop of guacamole. Toss well to combine.

Top with the slaw cilantro crema and salsa verde. Mahi mahi is a sturdy and fairly affordable fish i purchased these filets frozen in a vacuum sealed pack for 8 99 lb. Serve with lime wedges. Fish tacos with corn slaw.

Add your favorite extras such as avocado slices additional fresh cilantro etc. This easy fish tacos recipe made with homemade cabbage slaw and the best fish taco sauce will become a family favorite. Juice and zest of 1 lime. Add the tilapia and lightly coat on both sides.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium high heat. You ll need 1 1 2lbs mahi mahi for my fish tacos with slaw. Combine first 4 ingredients in a large bowl. These fish tacos are seasoned cod fillets you can honestly use any white fish seared to perfection then layered with a corn cabbage slaw a drizzle of creamy fish taco sauce and topped with avocado slices and a squeeze of lime.

Put flaked fish in tortillas and. Season the fish with the spice mixture and cook until golden brown and opaque throughout 2 to 3 minutes per side. Let rest 5 minutes before flaking with a fork. Using a fork flake the fish into large chucks.

Shake excess flour off of the tilapia and place in the skillet.