Fish Tacos with Grilled Corn and Red Cabbage Slaw

Fish Tacos with Grilled Corn and Red Cabbage Slaw

for the fish:

  • 2 filets of white fish, such as cod, catfish or tilapia
  • 2 teaspoons Jamaican jerk seasoning
  • 1/4 cup flour
  • 1 egg, lightly beaten
  • 1/2 cup Panko bread crumbs
  • salt and pepper
  • 8 small whole-wheat tortillas

for the slaw:

  • 1/4 head red cabbage, cut into 3-4 large chunks
  • 2 ears corn
  • 10 cherry tomatoes, halved
  • 2 tablespoons freshly chopped basil
  • salt and pepper
  • lime juice
  • cayenne pepper
  • olive oil

Preheat the oven to 400 F.  Line a baking sheet with foil.

Season both of the fish filets with salt and pepper.  Sprinkle one with the Jamaican jerk seasoning.  Take the second filet and dust it with the flour.  Dip it in the beaten egg, then coat in bread crumbs.

Bake the fish on the foil lined baking sheet for 15-20 minutes, or until fish flakes easily with a fork.

Meanwhile, heat the grill to medium high.  Drizzle the cabbage with a little olive oil, then season with salt and pepper.  Grill the cabbage and the corn (still in the husk) until nicely charred, about 10-15 minutes.

Remove the corn husk and silk and slice the corn off the cob and place in a bowl.  Dice the cabbage and add to the bowl.  Add the cherry tomatoes and basil.  Season with salt, pepper and cayenne pepper (go easy, you can add more later if you want).  Add a squeeze of lime juice.  Toss it all together, taste and adjust seasoning if needed.

Build your tacos with a little of each kind of fish and a scoop of the slaw.  Makes 8 tacos.

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