MMMK

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Fish Tacos with Corn Slaw

Michelle Lehman

Introduction

This is Mama Miche, and today, in my magic kitchen: Fish Tacos. 

My daughter and I went to see a movie with friends last week, and of course, we had to stop and have a meal at the Silver Diner first. I had a sandwich that came with a side of coleslaw. There was corn in the coleslaw. I was surprised. I had never had corn in slaw before. So, when I wanted to make fish tacos, which I absolutely love to eat but usually make with a mango slaw, I decided to make my own corn slaw, and I have no regrets. Not only was it the perfect accompaniment to this taco, but I could eat it by the spoonful. OK, full disclosure, I did. You will love this and add it to your repertoire! 

Let Mama Miche make your kitchen magic! MMMK… Let's eat

Tools

  • Large chef knife 

  • Cutting board or mat

  • Measuring spoons & cups

  • Mixing bowls

  • Whisk

  • Sauté pan

Ingredients

Makes 4 servings

CORN SLAW

  • 1/4 c. mayonnaise

  • Juice of 1 lime

  • 2 tbsp. chopped fresh cilantro

  • 1 Tbsp. honey

  • 2 c. shredded slaw mix

  • 1 c. corn kernels

  • 1 jalapeño, finely chopped

  • Dash kosher salt 

  • Freshly ground black pepper

TACOS

  • 3 tbsp. extra-virgin olive oil

  • Juice of 1 lime

  • 4 tsp YaYa Taco™

  • 1 1/2 lb. cod (or other flaky white fish)

  • 2 tsp. Avocado oil

  • 8 corn tortillas

  • 1 avocado, finely chopped

  • Cotigo cheese 

  • Serve with lime wedges and cilantro

Directions

Prep Time: 5 minutes Cook Time: 5 minutes

PREP

Corn Slaw

  • Whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper

  • Cover and refrigerate until ready to serve.

Tacos

  • In a shallow bowl, whisk olive oil, lime juice, and YaYa Taco. Add cod and toss until coated. Marinate 15 minutes 

COOK

  • In a large nonstick skillet over medium-high heat, heat avocado oil. 

  • Season both sides of fish with more YaYa Taco. 

  • Put fish in the skillet, flesh side down. 

  • Cook, turning once, until opaque and cooked through, about 3 to 5 minutes per side, depending on thickness.

  • Let rest for 5 minutes before flaking with a fork.

  • Warm tortillas

  • Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with crema or sour cream.

Notes

  1. Use any bread you like! I like sourdough or a good hearty, country bread