I’ll never forget the first fish taco I ever ate. It was in San Diego, mere hours before Ben popped the question by hiding an engagement ring in the grass in the marina before having me accidentally stumble upon it. I was about to take the ring to the San Diego lost and found until I realized it was for me! Anyway, the restaurant was Tin Fish located in San Diego’s Gaslamp Quarter and the tacos were UNBELIEVABLE. Corn tortillas surrounded grilled mahi mahi topped with slaw, shredded cheese, and their homemade white sauce. We each slammed a few alongside an ice-cold Tecate and immediately started plotting our move to SoCal.
Well, the move never happened, but luckily the wedding did, and now finally recreating Tin Fish’s delicious tacos in my Iowa kitchen! Fish Tacos with Avocado Sweet Corn Slaw are fresh and flavorful, and will leave you feeling like you’re on vacation no matter where you happen to live!
The push to finally make these tacos was a hand-delivered batch of fresh-picked Iowa sweet corn from my friend Julie Kenney, whose farm I once visited to harvest field corn. This year her family planted a few rows of sweet corn fun and the crop was so spectacular that they picked then delivered several big bags of it to friends all over town. It doesn’t get fresher than that!
I immediately peeled back the husk of an ear then sliced off a strip of corn and popped it into my mouth raw (the best way to enjoy summer sweet corn, if you ask me!) It was honest to goodness the sweetest bite of corn I’d ever had. I stripped two ears to add to the crunchy red cabbage slaw that’s piled on top of these yummy fish tacos and it was phenomenal. Coupled with the creamy avocado in the slaw, and a hit of fresh lemon juice – mm, mmm, MMM!
Now, I ditched the shredded cheese that Tin Fish sprinkles on top of their tacos but kept the creamy, tangy white sauce. There’s a nice restrained drizzle of it shown here in the photos but I feel compelled to tell you that I poured it over each bite with abandon when I finally dug in. This sauce is IT!
Tips for Making Fish Tacos with Slaw
- What fish should I use? While Tin Fish’s tacos use Mahi Mahi, you can use halibut, tilapia, or even shrimp.
- Save some time. Feel free to make the white sauce up to a couple days ahead of time. Bonus: it gets better as it sits!
- Looking for a low-carb option? Tin Fish’s tacos are served in corn tortillas though the mixture of fish, slaw, and sauce are just as delicious, and lower-carb, served in lettuce wraps or piled together onto a plate.
Step 1: Prep the fish
You’ll need 1-1/2lbs mahi mahi for my fish tacos with slaw. Mahi mahi is a sturdy and fairly affordable fish – I purchased these filets frozen in a vacuum-sealed pack for $8.99/lb.
Add the mahi mahi to a large Ziplock bag then add the juice of 1/2 lemon, 2 Tablespoons vegetable oil, plus a few spices and seasonings including garlic salt, chili powder, cumin, smoked paprika, and pepper. Gently squish the bag to make sure all the fish is coated then refrigerate while you get the white sauce and slaw ready.
Step 2: Make the White Sauce
THIS WHITE SAUCE! Like I said, Tin Fish had their house-made white sauce drizzled on their fish tacos but I pretty much poured it onto mine.
To a bowl add 1/2 cup mayonnaise, 2 Tablespoons each fresh lemon juice and milk (any kind – I used unsweetened almond milk,) 1/2 teaspoon garlic salt, and a pinch of cayenne pepper then mix and refrigerate. Easy!
Step 3: Make the Slaw
Tin Fish used a standard green cabbage slaw to top their tacos, but I went a little more colorful! First shave 4 cups red cabbage by using an extremely sharp knife to get the slices as thin as possible.
Add the cabbage to a bowl with 1 chopped tomato, 1/4 cup minced red onion, and 1/4 cup chopped cilantro.
Next add 1-1/2 cups sweet corn, about 2 ears, plus 1 diced avocado, the juice of 1/2 lemon, a pinch of sugar, and lots of salt and pepper. Toss everything together then add the juice from the other lemon half if you need it.
Step 4: Cook the Fish
Mahi mahi is extremely easy to cook – treat it just like chicken. Spray a large skillet over medium/medium-high heat with extra virgin olive oil or nonstick spray then add half the fish and saute for 3-4 minutes per side, or until cooked through. Remove the fish to a plate, saute the other half, and then flake the fish with a fork.
See? So tasty!
Taco time! Place a scoop of fish onto a corn tortilla (feel free to grill or flame kiss first!) then top with a forkful of slaw and spoonful (or 7) of the white sauce, then open wide! Enjoy!
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Fish Tacos with Avocado Sweet Corn Slaw
Description
Fish Tacos with Avocado Sweet Corn Slaw are fresh and full of flavor. These baja-style tacos will make you feel like you're on vacation right at home!
Ingredients
- 8 corn tortillas
- 1-1/2lb mahi mahi
- juice of 1/2 lemon
- 2 Tablespoons vegetable oil
- 3/4 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- pepper
- For the White Sauce:
- 1/2 cup mayonnaise
- 2 Tablespoons lemon juice
- 2 Tablespoons milk, any kind
- 1/2 teaspoon garlic salt
- pinch of cayenne pepper
- For the Avocado and Sweet Corn Slaw:
- 4 cups shaved purple cabbage
- 1 avocado, chopped
- 1 tomato, seeded then chopped
- 1-1/2 cups sweet corn kernels (~2 ears)
- 1/4 cup chopped red onion
- 1/4 cup packed cilantro, chopped
- juice of 1/2 - 1 lemon
- salt and pepper
- pinch of sugar
Directions
- Place fish into a large Ziplock bag then add lemon juice, oil, garlic salt, chili powder, smoked paprika, cumin, and pepper then gently squish to coat fish and place into the refrigerator to marinate for 30 minutes.
- Meanwhile, combine ingredients for the White Sauce in a small bowl then place into the refrigerator. Add ingredients for Avocado and Sweet Corn Slaw into a large bowl, starting with the juice from 1/2 lemon, then toss to combine and taste. Add remaining 1/2 lemon if needed for flavor then set slaw aside.
- Heat a large skillet over medium/medium-high heat (6/10 on the heat scale) then spray the bottom generously with extra virgin olive oil or nonstick spray. Add half the mahi mahi then saute for 3-4 minute a side or until cooked through. Transfer to a plate then saute remaining mahi mahi.
- Flake fish then place in the center of corn tortillas, top with Avocado Sweet Corn Slaw, and then drizzle with White Sauce and serve.
Notes
- You will need 3 lemons total for this dish.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Friday Faves – foodiecrush | Foodan 01.31.2017
[…] also working on an eCookbook for this talented blogger so watch for more info on her pre-sell coming soon. If you’re curious about gluten-free cooking, […]
Foodie Finds | Aug 31 – Primarily Inspired 08.31.2016
[…] health centered and all of her recipes have gluten-free ingredients! I just love her fish taco recipe with the sweet corn and avocado slaw and that white sauce! Even after we finished eating the tacos […]
Aileen 08.16.2016
Made this the other night for my taco loving hubby. He gobbled it down and proclaimed them to be the BEST fish tacos I’ve ever made (and man have I made a lot!). I loved the slaw so much I put it into my cold salad rotation as a side dish. Thanks for another yummy recipe!
Kristin 08.18.2016
That is so awesome to hear, Aileen! Thank you so much for the feedback!
Gluten-Free Zucchini Coffee Cake | Gluten Free Web 08.15.2016
[…] didn’t bring back the gluten-free corn dog they rolled out last year , which I was super bummed about. To be honest, I was kind of having a little pity party about not […]
Liz 01.20.2016
Wow! These are fabulous!
Julie 01.20.2016
Awesome recipe- loved the white sauce! This is one of the best recipes I’ve tried in a long time. The kids (3 & 5) and the hubs all liked it and asked for seconds. Wouldn’t change a thing about this recipe. TY!
lois 01.09.2016
made these this week with tilapia. wrong time of year to get decent sweet corn, so omitted it, and used bagged shredded cabbage (NOT cole slaw mix). Easy peasy, so fresh tasting and yummy!
Kristin 01.10.2016
So glad to hear it, Lois! Thanks for the feedback!
This Weeks Meals & Workouts | 09.21.2015
[…] Fish Tacos w/Avocado Sweet Corn Slaw […]
Sally 09.08.2015
Just made these last night, and I am already counting down the minutes until dinner so I can have leftovers. They were so simple to make, and are so light yet satisfying. Thank you for this recipe!!
Kristin 09.08.2015
So glad to hear, Sally, thanks for the great feedback!
Ana 08.27.2015
Ummmm! Que ricos!
Se ven deliciosos!
late august | the concierge mom 08.23.2015
[…] always share my favorite recipes so here is my most recent home run. Fish Tacos with Avocado Sweet Corn Slaw by Iowa Girl Eats. I bought halibut (never cheap, but so delicious) and omitted the cabbage as I […]
suzanne bolling 08.23.2015
I have made so many of your recipes and they are seriously delicious. I just made this last night with halibut and it was outstanding! We aren’t cabbage people, so I just omitted it and enjoyed that white sauce as much as you mentioned! Thanks for sharing so many great meals- this one was liked by my 10 and 7 year old too- which is no easy feat!
Kristin 08.23.2015
Wohoo – a hit with adults and kiddos – so glad to hear, Suzanne! :)
Friday Favorites #3 | Testing and Trying My Thirties 08.21.2015
[…] 6. On my radar to try making! Who doesn’t love fish tacos and with an avocado slaw, sign me […]
Lainey 08.21.2015
I must know where you got your sunglasses!!??? They are completely adorable!
Kristin 08.21.2015
Thanks! Banana Republic :)
Friday Fives: August 21st - Bowflex Insider 08.21.2015
[…] fish tacos with avocado sweet corn slaw from Iowa Girl Eats should be on your weekend […]
Marry 08.19.2015
Just finished eating 3 of these tacos. Super good and easy. The only change I made was to soak the minced onions in water for 10 min to take off the bite otherwise my boyfriend won’t eat them. Thanks for the recipe.
Miss Moscato 08.19.2015
I’m obsessed with fish tacos and those look amazing!! yum!!
Kelly K 08.19.2015
These look delicious! We are definitely adding them to our dinner rotation.
I love your comment about naptime! We have an almost 18-month old, and we stick to our routine, no matter what. It works! But this is a reminder that, like you said, the world will not end if we occasionally break from the routine.
Lincoln is so adorable in hats! How in the world do you keep them on him? Ours takes them off immediately.
Kristin 08.19.2015
Us too! This was literally the first time he has *ever* missed a nap, as insane as that sounds, and…it was just fine. :)
NancyS 08.19.2015
Must add the Iowa State Fair to my bucket list….although perhaps not during an election year (or pre-election year)!
Jen@jpabstfitness 08.18.2015
I’m typically not a seafood lover and I have never tried a fish taco- but this. OMG. This looks amazing!