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Chili-Lime Fish Tacos With Healthy Street Corn

This gorgeous meal is the brainchild of my friend (and podcast guest), Caitlin Greene from her book Just Eat Real Food: 30-Minute Nutrient-Dense Meals for a Healthy Balanced Life. Caitlin’s dishes are always visually satisfying and taste just as good as they look. It’s hard to believe that this recipe comes together in under half an hour!

INGREDIENTS

Tacos
1 1/2 lbs cod fillets
1 1/2 tsp chili powder, chipotle or
red variety
3/4 tsp salt
1 tsp lime zest
1/4 tsp ground cumin
1 tbsp coconut aminos
2 tsp olive oil

Street Corn
1 1/2 tbsp coconut oil, at room
temperature
4 ears fresh corn, husks removed
1/4 tsp chili powder, chipotle or red
variety
1/4 tsp ground cumin
1/4 tsp paprika
⅛ tsp salt
1/2 cup plain Greek yogurt
(dairy-free, if needed), plus more for
serving
1 tsp honey
1 tsp fresh lime juice
1/4 cup feta cheese (dairy-free,
if needed), for topping
2 tbsp chopped fresh cilantro,
for topping
1 tbsp chopped jalapeño
pepper, for topping (optional)

Spicy Mango Sauce (optional)
1/2 ripe mango, peeled and pitted
1 to 2 tbsp hot sauce
(I like to use chipotle-flavored)

For Serving
Gluten-free tortillas of choice
Fresh greens of choice
Sliced fresh mango
Sliced avocado
Chopped tomatoes

This gorgeous meal is the brainchild of my friend (and podcast guest), Caitlin Greene from her book Just Eat Real Food: 30-Minute Nutrient-Dense Meals for a Healthy Balanced Life. Caitlin’s dishes are always visually satisfying and taste just as good as they look. It’s hard to believe that this recipe comes together in under half an hour!

INGREDIENTS

Tacos
1 1/2 lbs cod fillets
1 1/2 tsp chili powder, chipotle or
red variety
3/4 tsp salt
1 tsp lime zest
1/4 tsp ground cumin
1 tbsp coconut aminos
2 tsp olive oil

Street Corn
1 1/2 tbsp coconut oil, at room
temperature
4 ears fresh corn, husks removed
1/4 tsp chili powder, chipotle or red
variety
1/4 tsp ground cumin
1/4 tsp paprika
⅛ tsp salt
1/2 cup plain Greek yogurt
(dairy-free, if needed), plus more for
serving
1 tsp honey
1 tsp fresh lime juice
1/4 cup feta cheese (dairy-free,
if needed), for topping
2 tbsp chopped fresh cilantro,
for topping
1 tbsp chopped jalapeño
pepper, for topping (optional)

Spicy Mango Sauce (optional)
1/2 ripe mango, peeled and pitted
1 to 2 tbsp hot sauce
(I like to use chipotle-flavored)

For Serving
Gluten-free tortillas of choice
Fresh greens of choice
Sliced fresh mango
Sliced avocado
Chopped tomatoes

METHOD

Make the tacos: Preheat the oven to 400ÅãF (200ÅãC). Line a sheet pan with parchment paper and set aside.

Pat the fish dry to remove any excess water, and place on the prepared sheet pan. Season the fish with the chili powder and salt, then sprinkle the lime zest and cumin on top. Drizzle with the coconut aminos and olive oil. Bake for 10 to 12 minutes, or until the fish flakes easily with a fork. Remove the sheet pan from oven when it is done cooking.

Meanwhile, make the corn: Heat a grill pan over medium-high heat. Spread the coconut oil evenly over the husk-free ears of corn, then grill the corn, turning often, until slightly charred all over, 12 to 14 minutes. Transfer the corn to a plate.

In a small bowl, stir together the chili powder, cumin, paprika and salt, and sprinkle the spice mixture over the grilled corn.
In a separate small bowl, stir together the yogurt, honey and lime juice. Coat the corn with the yogurt mixture, then sprinkle with the feta, cilantro and jalapeño (if using).

If using the spicy mango sauce, in a blender, combine the mango and hot sauce and blend until smooth. Add the mixture to a small bowl for serving.
Serve the fish with the tortillas, greens, mango, avocado, extra yogurt and spicy mango sauce, if using, and the spiced corn on the side.

Reprinted with permission from Caitlin Green, author of Just Eat Real Food by Page Street Publishing

Photo Credit: Caitlin Greene