Fish Tacos with Corn Salad
Love fish tacos, but you've never felt comfortable making them before These Fish Tacos with Corn Salad are the easiest fish tacos EVER!
Servings 4 people
Ingredients
- 2 haddock filets
- Stubbs sweet black pepper anytime sauce
- flour tortillas
- 4 ears corn with kernels off
- 1 onion diced
- ¼ cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp chili powder
- salt and pepper to taste
- ¼ cup crumbled feta cheese
- ¼ cup red cabbage chopped into strips
- 2 tbsp balsamic vinegar
- 1 tsp lime juice
Instructions
- Prepare the corn salad by sautéing the diced onion and corn kernels from the ears of corn in a large pan until the corn is golden brown.
- Transfer the cooked corn to large mixing bowl and add in the mayonnaise, lime juice, chili powder and salt & pepper to taste.
- Store in the refrigerator and top with chopped cilantro and crumbled feta cheese just before serving.
- Prepare the slaw by combining the red cabbage, balsamic vinegar and lime juice in a large mixing bowl. Refrigerate before serving.
- For the fish, warm the pan over medium to high heat and cover the pan with Stubb's Sweet Black Pepper Anytime Sauce.
- Place the haddock filets face down with the skin on into the pan and cook for 4-5 minutes.Before flipping the filets with a spatula, place the Stubb's anytime sauce on top of the skin.
- Cook for another 4-5 minutes or until the fish flakes. Break the fish into bite size pieces.Place the pieces of fish into a flour tortilla and top with the corn salad and slaw.