Roasted Corn Fish Tacos
Elevate your taco night with these Roasted Corn Fish Tacos—an irresistible blend of smoky, zesty, and fresh flavors! Tender white fish fillets, seasoned with a bold mix of chili powder, cumin, and paprika, are oven-roasted to perfection and paired with charred, golden corn kernels. Nestled in warm tortillas alongside crisp shredded cabbage, these tacos are topped with a creamy lime crema made from tangy sour cream, zesty lime, and a hint of spice. Quick to prepare and bursting with vibrant textures, this easy recipe is a show-stopping choice for weeknight dinners or casual entertaining. Serve these tacos with a sprinkle of fresh cilantro and a squeeze of lime for a dish that’s guaranteed to impress! Perfect for fans of fresh and flavorful fish tacos.
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Recipe Information
Ingredients
- 1 lb White fish fillets (e.g., tilapia, cod, or mahi-mahi)
- 3 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Corn kernels (fresh or frozen, thawed)
- 8 Small corn or flour tortillas
- 1 cup Shredded cabbage
- 0.25 cup Fresh cilantro, chopped
- 2 tbsp Lime juice
- 0.25 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tsp Lime zest
- 1 tsp Hot sauce (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and black pepper.
Rub the fish fillets with 2 tablespoons of olive oil, then coat evenly with the spice mixture.
Place the seasoned fish fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.
While the fish is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the corn kernels to the skillet and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove from heat and set aside.
In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and hot sauce (if using) to make the lime crema. Adjust seasoning with a pinch of salt, if needed.
Warm the tortillas by lightly charring them over an open flame or heating them in a dry skillet for 30 seconds per side.
Once the fish is cooked, break it into large chunks using a fork.
Assemble the tacos: Layer each tortilla with shredded cabbage, chunks of fish, roasted corn, a drizzle of lime crema, and a sprinkle of chopped cilantro.
Serve immediately with extra lime wedges on the side, if desired.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 28.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3306 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
