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–+ servings
Baked Wild Alaskan Cod Tacos with Toasted Corn Salad
Kate Ramos

Wild Alaskan Cod Fish Tacos with Toasted Corn Salad

Baked Wild Alaskan Cod Fish Tacos make the BEST healthy Mexican recipe. Stuffed into crispy blue corn tortilla shells and topped with a toasted corn salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Tacos:
For the Toasted Corn Salad: 
  • 2 3/4 cups corn kernels from 4 ears of corn
  • 1/4 red onion thinly sliced
  • 1 cup micro greens
  • 1 Fresno or jalapeño chile thinly sliced
  • 1/4 cup Italian parsley leaves
  • 1 tablespoon freshly-squeezed lime juice
  • 1 tablespoon olive oil

Method
 

  1. For the Tacos: 
  2. Heat oven to 400°F. 
  3. Toss fish with Ortega seasoning mix and oil. Arrange in a single layer on a baking sheet. 
  4. Bake until fish is cooked through, about 10-12 minutes. 
  5. Fill Ortega taco shells with fish and top with corn salad. Serve with your favorite Ortega sauce and enjoy! 
  6. To Make the Corn Salad: 
  7. Heat a large non-stick frying pan or cast iron skillet over high heat. Add corn in a single layer. Do this in batches if you don't have a pan big enough. Cook corn, stirring frequently, until well toasted and starting to pop, about 8-10 minutes. Transfer to a bowl. 
  8. Add remaining ingredients, season with salt and pepper, and toss to combine. Salad is great made ahead and can sit for about an hour on the kitchen counter while you make the fish for the tacos. Any longer then that and you will want to wait to toss in the micro greens and parsley so they don't wilt. 

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