Grilled Fish Tacos with Jalapeño Corn Slaw
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Fish Tacos with Jalapeño Corn Slaw
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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
- 1 pound cod or similar fish
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin ground
- ¼ teaspoon chipotle chili powder
- flour tortilla your choice, or corn tortilla
- onion for topping, pickled
- cotija cheese for topping, crumbled
- cilantro for topping, fresh
- lime for spritzing, fresh wedges
jalapeño corn slaw
- 1 green cabbage thinly sliced, small
- 2 to 3 corn on the cob corn cut from the cob, grilled
- 2 jalapeno pepper thinly sliced and seeds removed
- ⅓ cup cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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