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entree

Fish Tacos with Corn Salad

This recipe is brought to you by The Melrose Family.
  • 15m

    prep time

  • 10m

    Cook Time

  • 14

    Ingredients

Ingredients

6

Servings

  • 2 haddock filets
  • Sweet Black Pepper Anytime Sauce
  • flour tortillas
  • 4 ears of corn with kernels off
  • 1 onion diced
  • 1/4 cup mayonnaise
  • 2 tablespoon of lime juice
  • 1 tablespoon of chili powder
  • salt & pepper to taste
  • handful of cilantro chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup red cabbage chopped into strips
  • 2 tablespoon of balsamic vinegar
  • 1 teaspoon 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.

Nutrition information (per Serving)