This easy fish tacos and fantastic sheet pan dinner are from Julie Grimes’ $10 Dinners: Delicious Meals for a Family of 4 that Don’t Break the Bank.

Ingredients
FISH
- 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
CORN
- 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
SLAW
- 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
ADDITIONAL INGREDIENT
- 8 (6-inch) flour tortillas
How to Make It
Step 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.
Step 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.
Step 3
Place the fish on the opposite end of the baking sheet from the corn. Broil 6 minutes or until the fish is done and the corn is blistered. Stir the zest into the crema. Combine 1/2 teaspoon salt, 1/8 teaspoon smoked paprika, and pinch of cayenne; sprinkle evenly over the corn. Drizzle the crema on the corn and top with the green onion.
Step 4
Prepare the slaw: Toss the avocado with the juice. Place the cabbage, tomatoes, and 2 sliced green onions in a medium-size mixing bowl. Add the avocado mixture and 2 teaspoons canola oil to the slaw; toss. Season to taste with salt and pepper.Step 5
To serve, break the fish into chunks and build the tacos with fish and slaw. Serve with the corn.
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