Fish Tacos with Corn Salad

Fish Tacos with Corn Salad

  • Servings: 4
  • Difficulty: easy
  • Print

A fresh, tangy, and delicious cod taco bursting with crunch and flavors.


  • 1 mango
  • 4 Jalapenos
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • ¼ cup chopped green onion
  • 2 cloves of garlic
  • 2 tsp rice wine vinegar
  • 2 tsp honey
  • 2 limes
  • 2 tsp paprika
  • 1 ¼ tsp chili powder
  • 4 pieces of cod (16 oz total)
  • olive oil
  • 8 corn tortillas
  • 2 ears of corn
  • 1 red pepper
  • 2 avacados
  • 1/3 cup chopped red onion
  • 6 Tbsp cilanto
  • 2 cups black beans (1 can)
  • Salt and pepper









For Tacos:

  1. Slice the mango and cut the fruit into big chunks. Salt and pepper the mango and jalapeños, then grill the mango and two jalapeños until tender. Cut mango into cups and dice jalapeños. Add to a mixing bowl.
  2. Shred one cup of carrots and one cup of red cabbage. Add to mixing bowl with ¼ cup chopped green onions and 2 cloves of minced garlic.
  3. Add 2 tsp. rice wine vinegar, 2 tsp. honey and the zest of one lime to mixing bowl.
  4. Stir and add salt and pepper to taste.
  5. Mix 2 tsp. paprika and ½ tsp chili powder. Salt and pepper both sides of the cod. Rub paprika and chili powder on both sides of cod.
  6. Cover bottom of pan with olive oil. Heat olive oil over low heat on stove. Raise to medium heat and put cod in hot oil.  Cook for 4 minutes on both sides.  Remove from heat and allow fish to rest.
  7. Preheat oven to 350. Put 8 corn tortillas on a cookie sheet and cook for 5 minutes.
  8. Remove corn tortillas from oven. Cut fish in strips and put half a fish on each tortilla. Add slaw to each taco.  Top each taco with chopped cilantro.

For Corn Salad:

  1. Remove husk and clean the corn. Add salt and pepper to the corn, the 2 jalapeños and the red pepper. Wrap corn in foil and place on grill with the two jalapeños.
  2. Remove from grill and allow the corn to cool. Cut the corn off the cob and add to a mixing bowl. Dice the jalapeños and red pepper and add to the bowl.
  3. Dice two avocados and add to bowl.
  4. Chop 1/3 cup red onion and 4 Tbsp cilantro and add to bowl.
  5. Add 2 cups of black beans to the bowl with ¾ tsp chili powder and the juice of two limes. Salt and pepper to taste.

Tip: When cutting the mango, slice a flat surface on the bottom of the mango.  Stand the mango up on the flat surface you created and slice the skin away as closely to the flesh as you can.  Feel for the pit with your knife to get the biggest pieces of fruit!


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