Grilled Fish Tacos with Jalapeño Corn Slaw

Name: Grilled Fish Tacos with Jalapeño Corn Slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 pound cod; kosher salt and pepper; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon ground cumin; ¼ teaspoon chipotle chili powder; flour or corn tortillas; Pickled onions; crumbled cotija cheese; fresh cilantro; fresh lime wedges; 1 small green cabbage; 2 to 3 ears of grilled corn; 2 jalapeno peppers; ⅓ cup chopped cilantro; 2 tablespoons freshly squeezed lime juice; 2 tablespoons olive oil; kosher salt and pepper

User Reviews

4.8

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Grilled Fish Tacos with Jalapeño Corn Slaw

Kian Mendoza

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These grilled fish tacos are a summer favorite for us. Smoky, flavorful grilled fish is served on warm tortillas with a crisp and refreshing jalapeño slaw made with fresh corn. We adore this lovely light meal that is packed with flavor!

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Ingredients

Servings

1 pound cod, or similar fish
kosher salt and pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon chipotle chili powder
flour or corn tortillas, your choice
Pickled onions, for topping
crumbled cotija cheese, for topping
fresh cilantro, for topping
fresh lime wedges, for spritzing

jalapeño corn slaw

1 small green cabbage, thinly sliced
2 to 3 ears of grilled corn, corn cut from the cob
2 jalapeno peppers, thinly sliced and seeds removed
⅓ cup chopped cilantro
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
kosher salt and pepper

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Instructions

Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!
Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).
Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.
Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.
Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime.

jalapeño corn slaw

Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.