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Spicy Fish Tacos with Grilled Corn Slaw & Avocado-Coriander-Lime Sauce
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Inspired by Host the Toast
Course: Main
Servings: 6
Author: Claudia Brick
Ingredients
  • corn or flour tortillas/soft tacos (link to blog), heated for serving
Fish
  • 800 g mahi mahi or other white fish
  • 2 tsp smoked paprika
  • 1.5 teaspoons oregano
  • 2 cloves garlic , crushed
  • 1 red chilli , finely chopped or 1/2 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • salt and pepper
  • 2-3 tablespoons olive oil
Grilled Corn Slaw
  • 3 cobs of corn
  • 4 cups green cabbage , finely sliced
  • 1 cup coriander leaves , roughly chopped
  • 1/2 small red onion , finely diced
  • finely grated zest and juice of 2 limes
  • 3 tablespoons olive oil
  • salt and pepper
Avocado-Coriander-Lime Sauce
  • 1 medium avocado
  • 1/2 cup coriander , roughly chopped
  • zest and juice of 1 lime
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup buttermilk (you could also use plain yogurt)
  • 2 tablespoons water
Instructions
  1. In a small bowl, combine the paprika, oregano, garlic, chilli, brown sugar, a generous grind of salt and pepper and a couple of tablespoons of olive oil, stirring to roughly combine. Add the fish and rub the marinade in, coating the fish thoroughly
  2. Combine all of the ingredients for the avocado sauce in a food processor or blender, and pulse until well combined and smooth. Set aside.
  3. Cut the kernels off the corn cobs with a sharp knife. Heat a medium saucepan over medium-high heat with a tablespoon of olive oil. Add the corn kernels, season with salt and pepper and sauté until golden and charred at the edges, about 5-10 minutes.
  4. Tip the cooked corn into a large bowl. Add the finely sliced cabbage, coriander, red onion, lime zest and juice, and olive oil. Toss to thoroughly combine. Taste to adjust seasoning.
  5. Heat a tablespoon or two of olive oil in a large saucepan over medium-high heat. Once hot, add the marinated mahi mahi (or other white fish) and cook for a 4-5 minutes on each side or until cooked through. Remove from the pan and cut into chunks.
  6. Meanwhile, heat your tortillas in the microwave or one at a time in a hot pan.
  7. Fill with fish, corn slaw and avocado sauce. Devour!