Fish Tacos & Grilled Mexican Street Corn

Blackened Fish Tacos with Mango Salsa and Avocado Lime Dressing

Blackened Fish Tacos with Mango Salsa, Cilantro Lime Dressing and Mexican Street Corn! It's SO good (even approved from someone who doesn't really like fish

For the Blackened Fish

  1. 3 Fish filets, white
  2. 1 1/2 tsp paprika
  3. 1 tsp oregano
  4. 1 tsp garlic powder
  5. 1 tsp cumin
  6. 1 tsp brown sugar
  7. 1/4 tsp cayenne
  8. pinch of salt
  9. oil for the pan
For the Cabbage Slaw
  1. 1/4 red cabbage, sliced thin
  2. 1/4 green cabbage, sliced thin
  3. 1/2 cup cilantro, chopped
  4. juice of 1 lime
For the Mango Salsa
  1. 2 ripe mangos, diced
  2. 1/2 red bell pepper, chopped
  3. 1/2 cup chopped red onion
  4. 1/4 cup fresh cilantro, chopped
  5. juice of 1 lime
  6. 1/4 tsp salt, to taste
For the Blackened Fish
  1. In a small bowl, combine all the seasonings for your blackened fish. Sprinkle the mixture over both sides of the thawed fish filets and rub in.
  2. Heat the oil in a pan over medium-high heat. Once heated, add in the fish filets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  3. Remove the fish from heat and break up into 2″ pieces.
For the slaw
  1. Combine all of the slaw ingredients in a large bowl and use as topping for the tacos.
For the Mango Salsa
  1. In a bowl, combine the chopped mango, bell pepper, red onion and cilantro. Optional: add jalapeno for heat.
  2. Drizzle with the juice of one lime and mix well.
  3. Season to taste with salt.
  4. Let the salsa rest for 10 minutes to let the flavors to combine.

Grilled Mexican Street Corn


Prep time – 10 mins / Cook time – 15 mins / Total time – 25 mins
Serves: 4
  • 4 ears corn
  • ½ cup mayonnaise
  • 1½ cups sour cream
  • ¼ cup freshly chopped cilantro
  • 1 cup freshly grated Parmesan
  • 1 lime, juiced
  • Red chili powder, to taste
  • 2 limes cut into wedges, for garnish
  1. Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred.
  2. In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Squeeze the lime juice over the corn and heavily season with parmesan. Sprinkle with chili powder.

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