Fish Tacos With Corn, Zucchini, and Radish Slaw

Serves 4

  • 12 ounces white fish
  • 1⁄2 zucchini, shredded
  • 3 radishes shredded
  • 1⁄2 cup shredded red cabbage
  • 1⁄2 cup corn, cooked and cooled
  • 4 corn tortillas

Marinade/Slaw Dressing

  • 2 tablespoons lime juice
  • 1⁄4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 tablespoon minced red onion
  • 1⁄4 cup chopped cilantro
  1. Preheat oven to 300°F. Whisk marinade ingredients together in a large bowl, and then divide between two separate bowls.
  2. Add fish to one bowl and flip to fully coat with marinade. Add veggies and corn to the other bowl.
  3. Heat a stovetop griddle or skillet on medium-high heat and add a drizzle of water. When water sizzles, add fish and cover with marinade. Cook about three minutes, then flip and cook two more minutes, or until the fish flakes when cut with a fork.
  4. To serve, place tortillas on a baking tray and bake three minutes until crisp but still pliable. (Warming them in a dry skillet also would work.) Divide slaw and fish into four servings. Top heated tortillas with slaw and fish. Fold and serve.

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