A simple fish taco gets elevated with a sweet and salty charred corn and feta sauce. Corn and scallions get grilled first, then the fish gets rubbed in a spice paste and grilled until flaky and golden brown. Grilling the corn and scallions adds a smoky flavor to the sauce and lime juice adds much needed tang to balance everything out. Top with plenty of fresh cilantro and pickled things to tie it all together!
Ingredient highlight
Cod! this popular flaky, mild white fish is an amazing source of protein and omega-3 fats as well as vitamin C, vitamin E, potassium, magnesium, and vitamin B12.
Servings 4
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1.5 lbs cod or other flaky fish
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp kosher salt
- 8 corn or flour tortillas
- Black or pinto beans (optional)*
- Pickled jalapenos and/or pickled red onions, for topping (I like to use both!)
- Chopped cilantro, for topping
- Lime wedges, for topping
For the sauce:
- 2 ears corn, shucked (or about 2 cups frozen, you want about 1 ½ cup cooked kernels)**
- 1 bunch scallions
- ½ cup packed crumbled feta cheese (about 3 oz)
- 3 tbsp lime juice
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 clove garlic
- *If you want to stretch these tacos and add plant protein, add some beans in with the fish.
- **Corn kernels (fresh or frozen) can be cooked in a skillet over high heat (on the grill or stovetop) until charred.
Instructions
- Heat the grill on high for at least 10 minutes, then reduce the heat to medium-high.
- Rub the corn and scallions with some oil and sprinkle with salt (grilling the scallions is optional, but delicious). Place on the grill and cook, covered. The corn will take about 7 minutes, turning every 2-3 minutes. The scallions will only take a couple of minutes to soften and get a little charred. Transfer to a cutting board to cool off. Close the lid to the grill so it can get nice and hot again before adding the fish.
- In a small bowl, mix together the olive oil, salt, and spices. Pat the fish dry, then rub the spice paste all over.
- Clean and oil your grill grates before adding the fish (because fish is prone to sticking). Place on the grill and cook for 5-7 minutes or until the fish is cooked through/flakes easily and has nice golden brown grill marks on the bottom. I used a fish that was very thin, so it was cooked through from just grilling on one side. If your fish is thicker, then flip and cook for another minute or two. If the fish is not releasing easily from the grill, let it keep cooking.
- Use a fish spatula to carefully transfer the fish to a cutting board or plate and flake it up with a fork.
- Meanwhile, trim the ends off of the scallions and cut off the corn kernels. Add 1 cup corn to a high-speed blender (save the rest for topping) along with the scallions, feta, lime juice, oil, salt, and garlic. Blend on high until relatively smooth (you can keep it chunkier if you want).
- Warm the tortillas on the grill, stove, oven, or microwave. Fill the tacos with fish and beans (if using). Pour the corn salsa over top. Top with pickled onions and/or jalapenos, cilantro, and a squeeze of lime.
Stovetop instructions:
- Heat a large heavy bottomed skillet over high or medium-high heat. Once the pan is nice and hot, add 1 tablespoon oil, then add the fish. Cook, undisturbed, for about 3 minutes or until golden, then flip and repeat. You can also just bake this in the oven (400-425F for 10-15 minutes).
Items you can prep ahead (optional)
- Mix together the spice paste
- Pickle a red onion (if using)
- Chop cilantro, for topping
- Shuck and grill 2 ears corn (or use 1 ½ cups frozen) + 1 bunch scallions
- Make the salsa
Substitutions:
- To make vegetarian, substitute the fish with canned beans. Use two (15 oz) cans of beans and cook them in oil with the spices and salt. Add a fried egg on top!
- To make vegan, see above and substitute the feta with ¼ cup walnuts + 2 tbsp capers. To make it thicker, add more nuts!
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Fish: up to 3 days in the fridge
- Salsa: up to 4 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Warm up the fish and tortillas and assemble your tacos.
- Turn it into a taco bowl or taco salad – making the base either lettuce or grains. Add a dollop of sour cream or yogurt on top and some extra feta.
- Leftover salsa can be used as a sauce on bowls or used as a dip/sauce for a quesadilla or tortilla chips!
- Make a fish and bean “hash”! Cook up whatever veggies you need to use up, stir in the fish and some beans with about 1 tbsp worth of extra spices (garlic, cumin) and some salt. Cook until everything is warmed through. Serve topped with the salsa and toppings!
leave your comments!