Sheet Pan BBQ Fish Tacos with Mexican Corn
Boost your fish taco to the next level with this powered-up pan version.
Ingredients
Fish
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/8 tsp chili powder
- 1/8 tsp smoked paprika
- pinch of ground cayenne pepper
- 1 tbsp canola oil
- 1 tsp agave nectar
- 1 garlic clove minced
- 2 tilapia fillets
Corn
- 4 ears fresh corn on the cob
- 2 tbsp butter melted
- 2 tbsp Mexican crema or sour cream
- 1 tsp grated lime zest
- 1/2 tsp salt
- 1/8 tsp smoked paprika
- pinch of ground cayenne pepper
- 1 green onion trimmed and thinly sliced
Slaw
- 1/2 cup fresh avocado chopped
- 1 tbsp fresh lime juice
- 2 cups green cabbage shredded
- 1/2 cup cherry tomatoes quatered
- 2 green onions thinly sliced
- 1 tbsp canola oil
- salt and pepper to taste
- 8 flour tortillas for serving
Instructions
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Preheat the broiler to high heat. Let's prep the fish: Combine the first 5 ingredients in a small bowl. Stir in 1 tablespoon canola oil, agave nectar, and minced garlic. Rub the resulting mixture evenly over the fish and let it sit for 15 minutes.
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Next, the corn: Line a small baking sheet with tin foil. Arrange the corn on one end of the prepared pan. Brush one side of each ear with 1 tablespoon of melted butter. Broil the corn for 5 to 6 minutes or until blistered. Turn the corn over and brush the other side with the remaining butter.
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Place the fish on the other end of the baking sheet, away from the corn. Broil for 6 minutes or until the fish is done and the corn is blistered. Stir the lime zest into the crema. Combine 1/2 teaspoon salt, 1/8 teaspoon smoked paprika, and pinch of cayenne and sprinkle it all evenly over the corn. Drizzle the crema on the corn and top with the green onion.
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Finally, the slaw: Toss the avocado with the lime juice. Place the cabbage, tomatoes, and 2 sliced green onions in a medium-size mixing bowl. Add the avocado mixture you just made and 2 teaspoons canola oil to the slaw and give it a toss. Season to taste with salt and pepper.
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We're ready! To serve, break the fish into chunks and build the tacos with fish and slaw. Serve with the corn.
