Fish Tacos with Coleslaw and Corn

When we went to a local restaurant with a friend and they suggested that I taste their fish tacos, I was skeptical. I reluctantly tried it and was taken by surprise at how delicious this Mexican food tasted. I knew right away, that I would have to make some at home and so I did. They have since been added to our regular menu.

The Ingredients for Fish Tacos:

Some vegetables, some golden fried deliciousness, some sauces and you have yourself some wonderful Mexican food.

The Ingredients List for Fish Tacos:

There are 4 main categories for this recipe. Here is a list of the ingredients by category:

Corn Salad

• 1 cup corn kernels (thawed)
• 1/2 red onion finely chopped
• 1 fresh chili (red or green or jalapeños) finely chopped
• 1 teaspoon fresh lime juice
• 1 tablespoon fresh coriander finely chopped
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 teaspoon ground cumin (optional)

Coleslaw

• 2 cups coleslaw mix
• 4 tablespoons mayonnaise
• 1 tablespoon white vinegar
• Salt and pepper to taste
• 1 teaspoon sugar (optional)

---

Other Entree Recipes you will Like:

---

Taco Sauce

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream (or Greek yogurt)
• 1 teaspoon garlic hot sauce
• 1/4 teaspoon fresh lime juice

Fish

• 1/2 cup cornstarch
• 1 egg plus 1 tablespoon of water
• 1 teaspoon garlic hot sauce
• 1 cup all purpose flour (or rice flour for gluten free version)
• Salt and pepper to taste
• 2 large Cod fillets (or Tilapia) cut into 8 2 inch pieces
• Oil for frying

Let’s make the Corn Salad

In a small mixing bowl, combine

• 1 cup of corn kernels
• 1/2 red onion
• 1 fresh chili
• 1 teaspoon fresh lime juice. Mix well.
• Add fresh coriander
• 1/2 teaspoon paprika,
• salt and pepper to taste.
• Combine well to form the salad.
• I sometimes add 1/4 teaspoon of ground cumin powder (optional). This gives the salad a very Mexican taste. Set aside.

The Coleslaw:

To make:

• Combine 1 cup of green cabbage, 1/2 cup of shredded carrots, and 1/2 cup of radicchio in a small bowl.
• Add 4 tablespoons of mayonnaise.
• 1 tablespoon of white vinegar.
• Salt and pepper to taste.
• I often add a teaspoon of sugar. I find that tends to balance the sourness from the vinegar. But if you prefer it tangy, skip the sugar.

Taco Sauce:

The taco sauce is the perfect way to complete this recipe. To make the sauce

• Combine 3 tablespoons of mayonnaise
• 3 tablespoons of sour cream
• 1/2 teaspoon garlic chili sauce
• 1/4 teaspoon lime juice in a small bowl and set aside.

Frying the Fillets:

This is the only process in this whole recipe that takes a little time.

• Remove two large Cod fillets from their package and pat dry them with a paper towel. I use Cod because it holds its shape. You can use Tilapia too.
• Cut each fillet into 4 equal 2 inch pieces.
• Place all of the pieces on a plate and sprinkle about 1/4 cup of cornstarch on one side. Turn over and sprinkle another 1/4 cup on the other side. This will allow the flour to adhere better.

• Beat one egg in a bowl.
• To it add 1 teaspoon of garlic hot sauce
• 1 tablespoon of water and mix well.
• Flavouring the egg mix and the flour ensures that each bite is flavourful.

In another bowl, mix

• 1 cup all purpose flour and salt and pepper to taste.
• Dip each fillet in the egg mix and then drop it into the flour bowl.
• Push down on it so that the flour adheres to it.
• Flip it over and do the same on the other side.

Place the coated fillets into the oil and fry them till it’s brown and crisp. Do not overcrowd the pan or else the temperature of the oil drops and it gets soggy. Once fried, remove it from the oil and place it on a paper towel lined plate.

Assembling Process:

I use soft corn tortillas, but you can use white flour tortillas or even hard shell ones. It’s all a personal preference.

• If using a soft shell, warm one side of the tacos on a hot skillet or non stick pan for just one minute so they become pliable.
• Put 2 tablespoons of coleslaw on one half of the taco.
• Place one piece of fillet on top of that
• Put 2 tablespoons of corn salad on it.
• Now time to pour the delicious taco sauce over the whole taco. You can add some fresh avocado if you like. It provides further creaminess to the tacos.

Fold the taco over and enjoy! Two per person are a perfect meal to be enjoyed any day! To make it spicier, you can add fresh or pickled jalapeños.

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

Stay Connected

Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: Facebook, Instagram, Pinterest, YouTube, and Twitter.

---

---

Don’t forget to follow me: Facebook, Pinterest, Instagram, and YouTube.