Fish Tacos with Corn Salsa

What’s better than Tacos? Honestly? Maybe a hamburger. But something about fish tacos that just scream summer time!

One of the fun things about tacos (similar to burgers) is that there are so many topping options! For these ones I made a purple cabbage slaw, grilled avocado and corn salsa. The slaw adds a great crunch, the salsa a brightness and the avocado a creaminess you just can’t ignore! Another great option that I love on fish tacos is a mango or pineapple salsa!


What’s your favourite fish taco topping?

Fish Tacos with Corn Salsa (Makes about 8 Tacos)



2-3 fillets of white fish (I used tilapia)

2 tsp cumin

2 tsp garlic powder

2 tsp chili powder

salt and pepper

olive oil

small flour or corn taco shells

Sliced Avocado


1/4 small head purple cabbage, shredded

1 green onion, sliced thinly

1/4 cup mayonaise

tbsp honey

tbsp dijon mustard

tsp white wine vinegar

salt and pepper

Corn Salsa:

1 Can corn, or 2 stalks of fresh corn

1 minced Red chili pepper (test before using to determine spiciness)

1/8 cup diced red onions

Juice from 2 Limes

Salt & Pepper


Combine mayo, honey, mustard, vinegar & salt together until mixed. Toss over the shredded cabbage and onions. Set aside.

Combine all of the ingredients for the salsa and set aside

sprinkle fish lightly with oil and rub the spices over top

Heat grill to medium heat, once hot, add fish and avocado to grill. If desired warm up tortillas on grill until grill marks appear. After 3-4 minutes, flip fish and avocado and heat fish until cooked through.

Remove all ingredients from the grill. Cut up fish and serve alongside toppings. I suggest serving everything in separate bowls so that everyone can put together their own taco.






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