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
Whether using fresh or frozen corn, dry fry (no oil) the kernels in a skillet (I like to use cast iron) until they are seared.
You can use the corn warm or cool. Toss the corn with the coleslaw mix, jalapeño (to taste), onion, tomato, avocado and cilantro.
Steam or bake the fish until done. I find steaming provides the best texture for the taco.
Whisk together the lime juice, honey, chili sauce, rice vinegar and olive oil. Add a pinch of salt and a few grinds of pepper.
Scoop the salad mixture on the taco shell, add fish and more cilantro.
If you would like to make your own shells, here is the recipe I used for the flour tortillas.