Boost your fish taco to the next level with this powered-up pan version.
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.
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.
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.
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.
We're ready! To serve, break the fish into chunks and build the tacos with fish and slaw. Serve with the corn.