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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and black pepper.

Step 3

Rub the fish fillets with 2 tablespoons of olive oil, then coat evenly with the spice mixture.

Step 4

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.

Step 5

While the fish is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 6

Add the corn kernels to the skillet and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove from heat and set aside.

Step 7

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.

Step 8

Warm the tortillas by lightly charring them over an open flame or heating them in a dry skillet for 30 seconds per side.

Step 9

Once the fish is cooked, break it into large chunks using a fork.

Step 10

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.

Step 11

Serve immediately with extra lime wedges on the side, if desired.

Nutrition Facts

Serving size	1324.2 grams (1324.2g)

Amount per serving	% Daily Value*
Calories	2119

Total Fat 114.20g	146%
Saturated Fat 21.40g	107%
Polyunsaturated Fat 4.00g
Cholesterol 305mg	102%
Sodium 3126mg	136%
Total Carbohydrate 180.30g	66%
Dietary Fiber 25.40g	91%
Total Sugars 28.60g
Protein 121.00g	242%

Vitamin D 544IU	2721%
Calcium 404mg	31%
Iron 10mg	56%
Potassium 3306mg	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.

Source of Calories

Fat: 46.0%

Protein: 21.7%

Carbs: 32.3%