Baked Fish Tacos with a Radish Corn Slaw
It is all about this slaw!!
I have a weekly lunch date with my mom and the Carlyle Grande in Shirlington, VA is frequently in the rotation. I crave their fish tacos - mainly for the radish corn slaw. I wanted to create a less creamy, healthier version of their slaw and found a new fish taco favorite. I've used this slaw with a few different versions of fish tacos and it's fantastic!!
To Make Radish Corn Slaw
- 1 cup green cabbage, chopped (I prefer the crinkly texture of savoy cabbage)
- 1/3 cup roasted corn, warmed (Trader Joe's Fire Roasted Frozen Corn is perfect)
- 1/2 cup radish, diced
- 1 tablespoon + 2 teaspoons mayo (feel free to add more for a creamer slaw, but I found this was just enough)
- 1 tablespoons jalapeno, diced small (use less if you prefer)
- 1 tablespoon cilantro, rough chop
To Make Fish Taco (makes about 4 tacos)
- 1 large cod fillet, cut into bite size pieces (rinse and pat dry before cutting)
- 1/4 teaspoon cayenne pepper, it's spicy and a little goes a long way
- salt & pepper to taste
- 8 corn tortillas - warmed for serving (I doubled up on my tortillas for each taco)
- lime wedges, for serving
- optional cheese - I tried it with feta but didn't feel like the taco really needed it
Radish Corn Slaw - In a large bowl combine and toss combine - cabbage, roasted corn, radish, mayo, jalapeno, and cilantro.
Fish Taco - Preheat oven to 375 degrees. Place cod pieces on a foil rimmed baking sheet and dust with cayenne, salt, and pepper. Bake 10-12 minutes until cooked through. (internal fish temperature of 145 degrees). Serve with warm corn tortillas, radish corn slaw, and a twist of lime.
The fish tacos at Carlyle are dipped and fried- these simple spicy fish tacos are just dusted with spice and baked
