fish & corn & peppers
flaky white fish slightly blackened because brown food tastes good, and it’s fun to grill things. pile your tacos with crunchy slaw, grilled summer corn, and everything else that will render this dish wildly inauthentic but incredibly tasty
serves about 4, depending on how good of a taco engineer you are
for the fish
16 oz white fish –do some research if you are concerned about sustainable fishing standards. i used alaskan farmed cod here and it was lovely
2 tsp. olive oil
2 tsp. each garlic powder, onion powder, smoked paprika
1 tsp. each cumin, salt
1/4 tsp. cayenne pepper
small tortillas for serving
cut the fish into medium sized chunks, envision 2-3 pieces per taco
toss the pieces of fish in olive oil and seasonings, briefly marinating on the counter while you pre-heat your grill or grill pan to medium high
grill the fish for about 3 minutes per side or until slightly blackened on the outside and flaky on the inside. serve on warmed corn or flour tortillas– or the weird whole-wheat “carb conscious” tortillas i used because i had a momentary lapse of judgement at Trader Joe’s
for the corn & peppers
toss the veggies in a little oil and salt, then grill on high until slightly charred on the outside and softened on the inside
2 ears of fresh white or yellow corn
1 small sweet onion, cut into wedges
2-3 jalapenos, cut into halves or quarters lengthwise **if you don’t like as much spice, use poblano peppers or bell peppers here
drizzle of olive oil and a sprinkle of salt
for the slaw
mix the following ingredients together and let chill in the fridge while you prepare the rest of your components
2 cups shredded cabbage or slaw mix
1 jalapeno, minced
3 green onions, finely chopped
1/4 cup cilantro, roughly chopped
1/2 cup plain greek yogurt or sour cream
1/4 cup lime juice
1/2 tsp. salt
1/2 tsp. smoked paprika
Nutrition Information
(includes 1/2 cup serving of slaw)contains approximately 292 calories per 2 tacos
38g carbohydrates/10g fat/ 32g protein
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