Fish Tacos with Spicy Corn Slaw

 

If you know me, you know how much I love tacos.

I can eat them at any time, for any meal. As I have mentioned before, tacos are one of those foods that I grew up on that I never got sick of! If I am not making tacos at home, I am most likely bopping around Chicago on a mission to find the best. Don’t believe me? Check out my Taco Tour vlog and join my Taco Tuesday group! The obsession is real.

So, in honor of Cinco de Mayo and the kick off of my 14-week recipe video series, I decided to make my go-to fish taco recipe! Maybe it is the Wisconsin girl in me who grew up on Friday fish fries, but this style of fish taco is my absolute favorite. With crispy pan fried cod and a spicy corn slaw, topped with avocado and my new favorite hot sauce by Austin-based Yellowbird Foods (which Meghan and I discovered on our recent trip to ATX)– this is a recipe you definitely do not want to miss!

I picked up all the ingredients (besides the spices) at my local Whole Foods. Since I am an Amazon Prime member, I can get the high quality ingredients that I enjoy at a more affordable price; however, I do not shop exclusively at Whole Foods! I am a college student (for a couple days longer, at least) and have learned to live on a budget. That is where my favorite thing comes into play – grocery store rewards programs. It is free to sign up and helps you save so much $$$ in the long run. I typically check daily and weekly deals, use coupons when available, and I will try new foods/brands if they a) are on sale and b) have clean ingredients that I approve. 

This recipe is one that falls under the healthy-ish category. It is made with real, clean, simple ingredients (the most important thing to me!) but has some comfort food qualities. The fish is pan fried with coconut oil and the spicy corn slaw is made with an infamous slaw ingredient… mayonnaise. If you are new to eating healthier and cooking with cleaner ingredients, this is a great recipe for you! If you know that you have food preferences, this recipe is so easy to modify. See the recipe notes below modifications I have made previously. 

 

Print Recipe
Fish Tacos with Spicy Corn Slaw
Course Main Dish
Cuisine Tex Mex
Keyword Healthy, Spicy, Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Servings
tacos
Ingredients
Pan Fried Cod
  • 2 filet Cod
  • 1 tbsp Chile Powder
  • 1 tsp Garlic Salt
  • 1 Juice of Lime
  • Salt & Pepper to taste
  • 2 tbsp Coconut Oil for frying
  • 1 package Corn Tortillas
Spicy Corn Slaw
  • 1 bag Shredded Slaw Blend
  • 1 can Sweet Corn
  • 1 tsp Chile Powder
  • 1 tsp Garlic Salt
  • 1 Juice of Lime
  • 1/2 Juice of Lemon
  • 1/2 jar Sir Kensington's Chipotle Mayo
  • Salt & Pepper to taste
Toppings
  • Avocado
  • Hot Sauce
Course Main Dish
Cuisine Tex Mex
Keyword Healthy, Spicy, Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Servings
tacos
Ingredients
Pan Fried Cod
  • 2 filet Cod
  • 1 tbsp Chile Powder
  • 1 tsp Garlic Salt
  • 1 Juice of Lime
  • Salt & Pepper to taste
  • 2 tbsp Coconut Oil for frying
  • 1 package Corn Tortillas
Spicy Corn Slaw
  • 1 bag Shredded Slaw Blend
  • 1 can Sweet Corn
  • 1 tsp Chile Powder
  • 1 tsp Garlic Salt
  • 1 Juice of Lime
  • 1/2 Juice of Lemon
  • 1/2 jar Sir Kensington's Chipotle Mayo
  • Salt & Pepper to taste
Toppings
  • Avocado
  • Hot Sauce
Instructions
  1. Start by prepping the fish to marinate. In a glass dish, cover the fish with lime juice, chile powder, garlic salt, and salt & pepper to taste. Set the fish aside to marinate while preparing the spicy corn slaw.
  2. In a large mixing bowl, add slaw mix, corn, lemon juice, lime juice, seasonings, and the Sir Kensington's Chipotle Mayo. Mix until well combined then cover and place in fridge.
  3. Next step is to cook the fish! In a medium sized frying pan, heat the coconut oil over medium/high heat. Once sizzling, place the cod filets in the pan. Let cook on each side for roughly 4 minutes, until crispy. Cook time will vary depending on size of filet.
  4. Once the fish is finished cooking, using the leftover oil from the pan, brown the corn tortillas. Each side should brown up in less than a minute.
  5. Finally, plate and serve! I cut each filet into 3 pieces and put 1 piece in each tortilla. Top fish with spicy slaw, avocado, and your hot sauce of choice & enjoy!
Recipe Notes

A NOTE ON THE SLAW –

First, I used a kale, cabbage, and carrot blend from Whole Foods, but any slaw mix will work! Second, I prefer the Sir Kensington's Chipotle Mayo because it has great flavor and is made with real, clean ingredients. Aaaaaand it was on sale at Whole Foods when I went grocery shopping, so it as a win-win.

Another great option is the Primal Kitchen Avocado Oil Mayo. Don't have either of those on hand? No worries, just use regular mayo and add in a chopped jalapeño or a little hot sauce. Also – half of a jar may seem like a lot of mayo for this recipe, but once the slaw is placed in the fridge, it tends to dry up, so to prevent that I added more mayo at the start.

A NOTE ON THE FISH –

If you don't like cod, use another flaky fish! I love the subtle taste of cod and the fact that it reminds me of home. Tilapia or Halibut would be great too! Also, I prefer coconut oil because it adds a little flavor while cooking the fish and makes it super crispy. If you have a different oil preference, go ahead and use it!

Don't love fried things? That's a-okay! Bake the fish at 400 for 15-20 minutes and it is just as tasty! Again, this recipe is super easy to make accomodations for your specific diet/preferences.

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