Easy Fish Tacos with Cabbage Slaw

Looking for a new recipe for Taco Tuesday? These Easy Fish Tacos with Cabbage Slaw are fun for the entire family!

This post is sponsored by Stauffers of Kissel Hill. I am so thankful and happy to work with local businesses that I love, use, and believe in. They pride themselves on quality ingredients and local connections, which is something Passport Flavor stands for. All opinions are my own. Thank you for your support for Passport Flavor and Stauffers of Kissel Hill!

Can I Make Easy Fish Tacos at Home?

Of course you can! To be honest, I have spent years perfecting this recipe so that you don’t have to! I truly believe that I have come up with the easiest and most delicious at-home fish taco recipe. Now don’t go into this thinking that you will have a beer-battered, fried filet of mahi mahi, because that is not this. This recipes mimics more of a grilled fish taco if you have had anything to compare it to. When I think of the beer battered fish taco, I think of the beach. Sunny San Diego is where I have had my best Baja fish tacos. With that said, I have had incredible restaurant style fish tacos on the East Coast as well. This recipe resembles an East Coast type of fish taco, so that is why I have been so pleased with this recipe. You will not miss the crunchiness of the beer batter because this breading will be bursting with flavor! Maybe some day I’ll venture out and buy a deep fryer or try to beer batter a mahi filet in the air fryer! For now, this recipe takes the cake!

Do I Need the Cabbage Slaw?

The answer is 100% YES. Unless you have an allergy or strong aversion to cabbage, I believe that the cabbage slaw adds a whole other level to this recipe. The acidity from the vinegar that the cabbage simmers in provides an aroma and flavor that will heighten your taste buds. If you strongly wish to leave out the cabbage slaw, I would suggest replacing it with a topping that is similar in nature, such as salsa. I’ve made these when I forgot to buy cabbage and the recipe is not the same. Once you add shredded cabbage to your fish tacos, you will never eat them plain again!

If this is your first time trying fish tacos or making them at home? If so, I hope you enjoy these Easy Fish Tacos with Cabbage Slaw!

This post may contain affiliate links, though all items are 100% recommended and used by myself personally. This means that at no extra cost to you, minimal compensation may be earned from any items purchased while visiting this site. This is to provide the ability for me to maintain the blog at no extra cost to you! 

Flat Iron Steak with Grilled Corn Salsa

An easy, refreshing summer recipe that is bursting with flavor!

Print Recipe Pin Recipe

Total Time 29 minutes mins

Course Main Course

Servings 3

Calories 446 kcal

Equipment

• cast iron pan

Ingredients

  

1x2x3x

Corn Salsa

• 1 Tbs ghee
• 3 ears corn husk removed and cleaned
• 1 Tbs red wine vinegar or ACV
• 1 pint cherry tomatoes halved
• 1/4 cup red onions diced (about 1/2 an onion)
• 1 lime juiced
• 2 Tbs cilantro fresh, chopped fine
• salt and pepper to taste

Steak Seasoning

• 2 Tbs ghee melted
• 1 Tbs garlic minced
• 1 tsp paprika
• salt and pepper to taste

Steak

• 1 lb flat iron steak

Instructions

 

• Prepare the produce/ingredients according to the ingredients list (i.e. dicing, chopping, etc.) and set everything aside

Corn Salsa

• In a medium bowl, carefully cut the kernels off of each cob with a knife. When finished, heat a large cast iron pan on medium high heat for 1 minute.
• Add the ghee and corn kernels to the hot pan and stir until the ghee is melted. Start a timer for 5 minutes and stir occasionally.
• When the timer ends, add the vinegar and tomatoes to the pan. Stir to combine, then set a timer for 2 minutes. Stir occasionally.
• When the timer is finished, turn off the stove, and transfer the mixture to a heat safe bowl. Add the rest of the cold corn salsa ingredients to the bowl and set aside.

Steak Seasoning

• In a microwave safe bowl, add the ghee. Heat about 15-30 seconds until it has melted.
• Add the rest of the seasoning ingredients to the bowl and mix well to combine. Set aside.

Steak

• Preheat a cast iron pan on medium-high heat for one minute (see notes*). While the pan is preheating, use a brush to baste half of the steak seasoning on one side of the flat iron steak.
• Place the seasoned side of the steak face down on the pan (or grill). Baste the raw side that is up with the remaining seasoning.
• Cook each side of the steak in 2-minute increments, flipping back and forth after 2 minutes each time, until steak is cooked in the middle as desired (*Steak is supposed to be cooked to an internal temp of 145°F).
• When finished, remove the steak from the pan/grill and top with grilled corn salsa. Serve with optional roasted potatoes and asparagus and enjoy!

Notes

*I cooked everything in the same cast iron pan. Timing for the recipe is from grilling the steak in the cast iron after the corn has finished. If you grill the steak outside on a charcoal/gas grill, or in another pan at the same time as you cook the corn, the timing will be much faster. Also, timing is for a medium-well steak. Medium-rare or rare steaks will be done much sooner as well. 

Nutrition

Calories: 446kcalCarbohydrates: 11gProtein: 31gFat: 31g

Keyword 30 minutes or less, corn, Easy, grilling, Healthy, steak, summer

Tried this recipe?Let us know how it was!

All images and text ©Alexis Stambaugh for Passport Flavor™