It’s grilling season and what better way to ring in summer than with Sarah McCune’s fish taco recipe made with heart-healthy* Mazola® Corn Oil!
Blackened Fish Tacos
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Yield:
4 servings
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Total Time:
25 mins
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Prep Time:
15 mins
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Cook Time:
10 mins
Ingredients
- 1 pound cod or other white fish, cut into long strips
- 1 bag prepped crunchy slaw*
- 1 Avocado
- 2 limes, juiced
- ½ bunch cilantro, chopped
- 2 tablespoons honey
- ¼ cup Greek yogurt
- 8–10 tortillas
- 4 tablespoons Mazola® Corn Oil
- 3 teaspoons chili powder
- 3 teaspoons onion powder
- 3 teaspoons garlic powder
- 1 teaspoon fresh ground pepper
*If your slaw comes undressed:
- 3 tablespoons Mazola® Corn Oil
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- In a sauce bowl, smash avocado until creamy. Add lime juice, honey, and Greek yogurt, and mix well.
- Add chopped cilantro and salt to taste.
- If needed, combine slaw with Mazola® Corn Oil, vinegar, salt and pepper in a large bowl.
- On a platter, arrange fish and coat with 3 tablespoons Mazola® Corn Oil.
- Rub spice mix of chili powder, onion powder, garlic powder, 2 teaspoons salt and fresh ground pepper evenly on fish.
- On a hot grilling pan, place fish carefully and don’t move for 2–3 minutes. Gently turn over to cook evenly.
- Cook for another 3 minutes, or until cooked through.
- Warm tortillas and layer your crema and crunchy slaw over top of the fish and enjoy!
Recipe by Sarah McCune of @growingupsarita
