Fish Tacos Slaw With Corn

This recipe for cod fish tacos is seasoned white fish layered with corn cabbage slaw a creamy sauce avocado slices and a squeeze of fresh lime.

Fish tacos slaw with corn. It doesn t have to be tuesday in my house for taco night. Cayenne pepper optional 1 1 2 lb. All tucked inside warm corn tortillas. Fish tacos with corn slaw ingredients.

Stir in cabbage corn and jalapeño. In a large bowl whisk together mayonnaise lime juice coriander and honey. For each fiery fish taco top two corn tortillas with fish sour cream and corn salsa. In a large nonstick skillet over.

To assemble your tacos spoon slaw and fish into corn tortillas. Drizzle with tomatillo ranch citrus avocado sauce or a dollop of guacamole. Season with salt and pepper. If you want to add more greens to these tacos add the arugula in step 2 when you mix together the salsa ingredients.

Chili powder 1 tsp. You ll need 1 1 2lbs mahi mahi for my fish tacos with slaw. Cod frozen and. Grilled corn and red cabbage slaw with a cilantro lime dressing is a refreshing salad or topping for fish tacos.

It s a crowd pleasing meal that s quick easy and packed with flavor. Olive oil juice and zest of 1 lime 2 tsp. Add the corn kernels season with salt and pepper and sauté until golden and charred at the edges about 5 10 minutes. In a large bowl whisk together mayonnaise lime juice cilantro and honey.

Cut the kernels off the corn cobs with a sharp knife. Stir in cabbage corn and jalapeño. If you saw this recipe in the vegetable insurgency article in the jun jul aug 2015 issue of allrecipes we added 1 1 2 cups of baby arugula leaves to it. Add your favorite extras such as avocado slices additional fresh cilantro etc.

Mahi mahi is a sturdy and fairly affordable fish i purchased these filets frozen in a vacuum sealed pack for 8 99 lb. 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. Season the fish with the spice mixture and cook until golden brown and opaque throughout 2 to 3 minutes per side. Heat the oil in a large nonstick skillet over medium high heat.

Tip the cooked corn into a large bowl. In a large nonstick frying pan.