Fish and Veggie Tacos with Mexican Street Corn
This crowd-pleaser is filled with mild white fish and spring veggies and accompanied by a Mexican street fare-inspired salad.
Servings
Produce
Red Creole Onion
.5 0.25 Whole
White Onion
.5 0.25 Whole
Zucchini
8 4 oz
Yellow Squash
6 3 oz
Carrot
3 1.5 oz
Cherry Tomato
3 1.5 oz
Yellow Corn
2 1 Whole
Chard
2 1 oz
Protein & more
Black drum fillets
1 0.5 lb
Corn tortillas
1 0.5 Package
Cotija Cheese
1.5 0.75 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Granulated Garlic
1 0.5 teaspoon
Smoked paprika
0.5 0.25 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
0.25 0.13 teaspoon
Street Corn Sauce
Lime juice
1 0.5 tablespoon
Mild Ancho Chile
1 0.5 teaspoon
Cayenne powder
1 0.5 Pinch
Sea salt
To Taste
Greek Yogurt
.25 0.13 cup
Mayonnaise
.25 0.13 cup
Prep ahead (optional)
a. Remove and compost chard stems; chop leaves bite-sized. b. Cut zucchini and yellow squash into ½” strips or dice. c. Peel carrots; ¼” dice. d. ¼” dice red onion. e. ¼” slice white onion. f. Slice cherry tomatoes in half.
Instructions
1
Roast corn:
a. Preheat oven to 450º. Prepare a baking sheet with non-stick spray.
b. Brush corn with olive oil. Place corn on baking sheet and roast until tender and just starting to brown, about 20 minutes.
c. Set aside to cool.
2
Stir-fry black drum and vegetables:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add black drum and cook until it begins to turn opaque, about 3 minutes. Flake black drum into large chunks. Add ½ tsp salt and 1-2 tbsp taco spice mix. Remove from pan.
b. In the same pan, add white onion (¼” slices), yellow squash (½” strips or dice), and zucchini (½” strips or dice). Sauté until onion is translucent and squashes soften and caramelize, 3-4 minutes. Toss together with black drum, adding more spice mix if desired. Set aside until ready to assemble tacos.
3
Assemble Mexican street corn salad:
a. Cut corn kernels from cobs. Add to medium mixing bowl.
b. Add red onion (¼” dice), cherry tomatoes (slice in half), swiss chard (remove stems, chop leaves bite-sized), carrots (¼” dice), and street corn sauce. Add salt to taste. Toss to combine.
4
Serve:
a. Warm corn tortillas in dry saute pan or microwave. Fill with black drum and vegetable mixture. Add tacos to plate.
b. Serve Mexican street corn salad alongside. Garnish salad with cotija cheese. Enjoy!
Chef's notes
You can also throw the corn, fish, and vegetables on your baking sheet and cook them all at once in the oven. Just be aware that the squashes may need to be be taken out of the oven sooner than the other items, as they are quick to cook.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX