Sheet Pan Bbq Fish Tacos With Mexi Corn Recipe

Name: Sheet Pan Bbq Fish Tacos With Mexi Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/8 teaspoon chili powder; 1/8 teaspoon smoked paprika; Pinch of ground cayenne pepper; 1 tablespoon canola oil; 1 teaspoon agave nectar; 1 garlic clove, minced; 2 (8-ounce) tilapia fillets; 4 ears fresh corn on the cob; 2 tablespoons melted butter; 2 tablespoons Mexican crema or sour cream; 1 teaspoon grated lime zest; 1/2 teaspoon kosher salt; 1/8 teaspoon smoked paprika; Pinch of ground cayenne pepper; 1 green onion, trimmed and thinly sliced; 1/2 cup chopped fresh avocado; 1 tablespoon fresh lime juice; 2 cups shredded green cabbage; 1/2 cup quartered cherry tomatoes; 2 green onions, thinly sliced; 1 tablespoon canola oil; Salt and pepper to taste; 8 (6-inch) flour tortillas

Servings: persons

1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/8 teaspoon smoked paprika
Pinch of ground cayenne pepper
1 tablespoon canola oil
1 teaspoon agave nectar
1 garlic clove, minced
2 (8-ounce) tilapia fillets
4 ears fresh corn on the cob
2 tablespoons melted butter
2 tablespoons Mexican crema or sour cream
1 teaspoon grated lime zest
1/2 teaspoon kosher salt
1/8 teaspoon smoked paprika
Pinch of ground cayenne pepper
1 green onion, trimmed and thinly sliced
1/2 cup chopped fresh avocado
1 tablespoon fresh lime juice
2 cups shredded green cabbage
1/2 cup quartered cherry tomatoes
2 green onions, thinly sliced
1 tablespoon canola oil
Salt and pepper to taste
8 (6-inch) flour tortillas

1
Preheat the broiler to high. Prepare the Fish: Combine the first 5 ingredients in a small bowl; stir in 1 tablespoon canola oil, agave nectar, and minced garlic. Rub the mixture evenly over the fish; let stand 15 minutes.
2
Prepare the Corn: Line a small baking sheet with foil. Arrange the corn at one end of the prepared pan; brush one side of each ear with 1 tablespoon melted butter. Broil for 5 to 6 minutes or until blistered. Turn the corn over; brush with the remaining butter.
3
To serve, break the fish into chunks and build the tacos with fish and slaw. Serve with the corn.

1013

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, 1/8 teaspoon chili powder, 1/8 teaspoon smoked paprika, and more.

Yes, Sheet Pan Bbq Fish Tacos With Mexi Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheet Pan Bbq Fish Tacos With Mexi Corn

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