Fish tacos with charred corn salsa, guacamole, and chipotle mayo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fish tacos with charred corn salsa, guacamole, and chipotle mayo

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 850 Calories/Serving

25–40 Minutes

Summer, meet your ultimate meal. Lightly crisp cornmeal-coated pan-fried fish is the perfect filling for fast tacos topped with a bright corn salsa and a dollop of chipotle mayo.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ear organic corn
  • 3 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket Aleppo-lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • ¼ cup cornmeal
  • 8 Mi Rancho 100% corn tortillas
  • Sun Basket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)
  • Sun Basket chipotle mayo (paleo mayo - chipotle chile powder - sweet smoked paprika)

Nutrition per serving

Calories: 850, Protein: 30g (60% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 80mg (27% DV), Sodium: 730mg (30% DV), Carbohydrates: 91g (30% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the corn salsa

  • Shuck the corn. Lay the ear flat and cut the kernels from the cob.
  • Cut the tomatoes in half
  • Coarsely chop the cilantro.
In a dry large frying pan over high heat, add the corn and cook, stirring occasionally, until just tender and lightly charred, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a medium bowl and let cool slightly. Add the tomatoes, cilantro, Aleppo-lime vinaigrette base, and 1 tablespoon [2 TBL] oil and toss to combine. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal. Do not clean the pan.

2

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; cut the fish crosswise into 1-inch-wide strips (discarding the snapper skin if desired). Season lightly with salt and pepper.
  • On a plate or shallow bowl, season the cornmeal with salt and pepper and spread in an even layer.
Gently press the fish in the cornmeal, coating all sides.
In the same pan used for the corn, warm 2 tablespoons [¼ cup] oil over medium heat until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side. Transfer to a plate.
While the fish cooks, heat the tortillas.

3

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Transfer the tortillas to individual plates, spread with as much guacamole as you like, and top with the fish. Spoon on the corn salsa, drizzle with the chipotle mayo, and serve any remaining guacamole on the side.
Kids Can!
  • Shuck the corn.
  • Season the cornmeal and spread on a plate.
  • Spread the guacamole on the tortillas.
  • Spoon the salsa on the tacos.