Skillet Fish Tacos with Street Corn Slaw
Delight in these colorful skillet fish tacos paired with a zesty street corn slaw, perfect for a fresh and easy weeknight meal.
Equipment
- 1 skillet large
- 1 mixing bowl large
- 1 spatula
Ingredients
Fish Tacos
- 1 lb firm white fish fillets such as tilapia or cod
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 lime cut into wedges
Street Corn Slaw
- 2 cups corn kernels fresh or frozen
- 1 cup red cabbage shredded
- 1/4 cup cilantro chopped
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1/2 tsp chili powder
- Salt and pepper to taste
Optional Toppings
- Avocado slices
- Crumbled queso fresco
- Chopped jalapeños
Instructions
Preparation
- Season the fish fillets with cumin, paprika, garlic powder, salt, and pepper. Ensure the fillets are evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In a large mixing bowl, combine corn kernels, shredded red cabbage, and chopped cilantro. In a separate bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper. Pour the dressing over the slaw and toss until well coated.
- Warm the corn tortillas in a dry skillet or over a gas flame until pliable and slightly charred.
Serving
- Place a portion of the cooked fish into each tortilla. Top with a generous scoop of street corn slaw. Add optional toppings such as avocado slices, crumbled queso fresco, and jalapeños if desired.
- Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Storage
- Store any leftover fish and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a skillet before serving.
Notes
Pro Tips: Use fresh lime juice for the best flavor. Ingredient Substitutions: Substitute frozen corn if fresh is not available. How to Serve: Pair with a side of black beans or a fresh salad. Storage & Freshness: Keep fish and slaw separate to maintain texture. Make-Ahead Tips: Prepare the slaw in advance to save time.