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Author Notes: A simple dinner recipe for fish tacos. We roast corn, and add lime, avocado, dulse flakes, cabbage, cilantro, and scallions to make these - great for a group. —The Gantzery
Serves 4 - makes 8 tacos
- 1.5 pounds sole, cut into 2" pieces (use whatever fish is local for you)
- 3 pieces limes
- 1/2 piece green cabbage, thinly sliced
- 4 pieces ears of corn
- 3 tablespoons extra-virgin olive oil, divided (2 Tbsp for corn, and 1 Tbsp for the fish)
- 1/2 bunch cilantro
- 1/2 teaspoon dulse flakes
- 2 pieces scallions, sliced
- 2 pinches sea salt
- 8 pieces corn tortillas
- In a glass dish, generously salt both sides of the fish, and squeeze the juice of 1 lime. Mix gently and let marinate for about 30 minutes.
- Shuck the corn, and slice the kernels off the cob. Place in a dish or cast-iron pan.
- Turn oven to broil, and roast the corn for about 10 minutes, or until just turning brown. Time will vary on the oven and the dish.
- Remove corn and place in a bowl. Add 2 Tbsp olive oil, dulse flakes, scallions, salt, and lime juice to taste.
- Heat 1 Tbsp of olive oil in a pan on medium-low heat. Add fish and cover with lid slightly ajar.
- Cook fish until it reaches 140ºF, about 15 minutes.
- While the fish cooks, prep the avocados, and separate the cilantro leaves.
- Cook tortillas directly over a medium flame, about 1 minute per side.
- Assemble tacos with fish, cabbage, roasted corn salad, avocado, cilantro, and serve with a wedge of lime.