Today I am going to share a recipe that I have been making for a lot of years. Ever since my husband and I have tried to eat healthyish (big “ish” right there!), we have had fish instead of ground beef. We just like them better!

Skip to the bottom of the post to see the YouTube video!

What’s fun about this recipe is making the tortillas! I have a tortilla press, but you could totally just roll these out. I filmed a separate video if you would like to see the homemade tortillas being made.

If you do decide to make your own tortillas, do that first and keep them warm in a tortilla warmer or I just keep them on a plate with another plate on top of it, or use my donabe pot from Japan.

I am using fresh corn on the cob, but frozen works well here too. If you are using it on the cob boil it first to cook it. When it is cool enough to handle, slice off the kernels. I like to leave chunks of kernels together. Frozen will be fine to use as is. In a skillet, dry fry the kernels until they are seared. You want to see some dark brown on them, but don’t burn them.

 

 

While the corn is cooling, steam your fish. You can bake them if you don’t have a steamer, but I find steaming keeps the texture moist and there are no dry “crunchy” bits on the ends of the fish. You can also use shrimp or lobster in this recipe, too!

Whisk together the lime juice, honey, chili sauce, and olive oil.

Mix the corn, coleslaw, jalapeño (to taste), green onion, tomato, avocado and cilantro. Grind pepper and add a pinch of salt. Then toss with the honey lime dressing.

Scoop this mixture on a shell and add fish and more (!!) cilantro.

This makes enough filling for 8 tacos.

Ingredients:

3 cups fresh or frozen corn kernels
1 8 oz. bag angel hair coleslaw mix (regular works fine)
1 fresh jalapeño- sliced and seeded, save some seeds for added heat (use gloves)
2 green onions-sliced
2 tomatoes- seeded and diced
1 avocado- peeled, pitted and diced
1/2 cups minced cilantro (more for topping)
Soft taco shells (see here for homemade)
Firm white fish- I used 1 filet per taco

Dressing for vegetables:

1/4 cup lime juice
3 T. honey (this is on the sweet side, use less if you’d like)
1 t. sweet chili sauce
1 T. Rice vinegar
3 T. Olive Oil
salt and ground pepper