Sheet Pan BBQ Fish Tacos With Mexi Corn

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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