Roasted Corn and Radish Fish Tacos

1 Review
  • Prep 10 m
  • Cook 25 m
  • Total 35 m
Servings: 4–6

Ingredients

  • ½ cup Hidden Valley® Original Ranch® dressing
  • 3 ears corn; or 16 oz. frozen corn, thawed, drained
  • 1 jalapeño pepper, stems removed, seeded, diced
  • 1 medium radish, stems removed, diced
  • 1 pound cod fillet cut into 4 pieces
  • 2 tablespoons olive oil
  • 8-10 hard, corn taco shells
  • freshly chopped cilantro
  • salt
  • pepper

Directions

  1. 1. Preheat oven to 450˚F.
  2. 2. Slice the corn kernels from the cob and spread the corn and jalapeño evenly on an oiled baking sheet. Roast the corn for 15 to 20 minutes, turning once, or until golden.
  3. 3. Place the fish on an oiled baking sheet and season with salt and pepper. Bake the fish uncovered for 10 minutes or until it flakes easily with a fork.
  4. 4. In a large bowl, combine the corn, radish and Hidden Valley® Original Ranch® Dressing and toss until evenly coated.
  5. 5. Divide the corn mixture into each taco shell and top with small pieces of cod fish. Garnish with the cilantro and serve immediately.
• For safe meat preparation, reference the USDA website.

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Roasted Corn and Radish Fish Tacos is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Totally Tweakable! This recipe really did catch my eye! I was intrigued by a fish taco recipe because even though they've been around for awhile now, I hadn't yet hopped on that train. I have to say that I had mixed results however. But I must add that I'm just not that into fish tacos. Yes, the idea initially intrigued me, but I'm just not a super-fan. However, this recipe is very tweakable! If you are not a big fan of fish tacos, simply substitute chicken strips or steak strips. I find the steak strips very good in this recipe, & I especially love the nice kick of the radish bite with the roasted corn. So there you have it, this recipe will work with different proteins. ENJOY!
Date published: 2014-04-28
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