Description
These Grilled Fish Tacos with Jalapeño Corn Slaw offer a vibrant and flavorful meal combining perfectly grilled cod seasoned with smoky spices and a fresh, spicy corn slaw. Topped with pickled onions, crumbled cotija cheese, and fresh cilantro, finished with a squeeze of lime, these tacos deliver a delicious balance of smoky, tangy, and spicy flavors perfect for a quick weekend dinner or summer gathering.
Ingredients
For the Fish:
- 1 pound cod or similar white fish
- Kosher salt and pepper, to taste
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon chipotle chili powder
- Flour or corn tortillas, as needed
- Pickled onions, for topping
- Crumbled cotija cheese, for topping
- Fresh cilantro, for topping
- Fresh lime wedges, for spritzing
For the Jalapeño Corn Slaw:
- 1 small green cabbage, thinly sliced
- 2 to 3 ears of grilled corn, kernels cut from the cob
- 2 jalapeño peppers, thinly sliced and seeds removed
- ⅓ cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
Instructions
- Preheat Grill: Preheat your grill to the highest setting to ensure a hot surface for quick and flavorful grilling. If grilling corn for the slaw, consider grilling it first before preparing the slaw and fish.
- Prepare Fish: Pat the cod dry with paper towels to remove moisture, then season generously on all sides with kosher salt and pepper. Sprinkle smoked paprika, garlic powder, ground cumin, and chipotle chili powder evenly over the fish.
- Grill Fish and Corn: Place the fish on a grill pan or directly on the grill grates. If using a grill pan, set it over the grill. Grill the fish with the lid closed for 2 to 3 minutes, then carefully flip and grill for another 2 to 3 minutes until the fish is opaque and flakes easily. Simultaneously, you can grill the corn on the cob until slightly charred.
- Warm Tortillas: While the fish finishes cooking, warm your flour or corn tortillas on the grill or in a hot skillet until pliable and lightly charred.
- Make Jalapeño Corn Slaw: In a large bowl, combine thinly sliced cabbage, grilled corn kernels, sliced jalapeño peppers (with seeds removed), and chopped cilantro. Season with kosher salt and pepper. Drizzle lime juice and olive oil over the mixture and toss thoroughly using kitchen tongs. Adjust seasoning with more salt and pepper if needed.
- Assemble Tacos: Place a portion of grilled fish on each warm tortilla, top with a generous helping of jalapeño corn slaw, pickled onions, crumbled cotija cheese, and fresh cilantro leaves. Finish each taco with a spritz of fresh lime juice for brightness.
Notes
- If you prefer a milder spice, reduce or omit the chipotle chili powder and/or jalapeños in the slaw.
- To make pickled onions at home, thinly slice red onions and marinate in lime juice or vinegar with a pinch of salt for at least 30 minutes.
- For gluten-free options, use corn tortillas instead of flour tortillas.
- Grilling the corn imparts a smoky flavor to the slaw but you can also use fresh raw corn if preferred.
- Fish can be substituted with other firm, white fish like halibut, mahi-mahi, or tilapia.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
