Skip to main content

Fish Tacos with Southwest Chili-Cilantro Slaw

With Mazola® Canola Olive Oil Blend

Serving Size Icon



Total Time Icon



Skill Level Icon




Pan Grilled Fish Tacos:

  • 500 g firm white fish such as cod, snapper OR seas bass
  • 1/2 cup instant corn masa
  • 2 teaspoons Chicken Flavoured Bouillon
  • Salt and pepper to taste
  • 1/4 cup Mazola® Canola Oil
  • 12 to 16 corn OR flour tortillas, heat and cover with foil
  • 1 cup crumbled queso fresco cheese
  • 1 to 2 fresh limes, cut into wedges

Southwest Chili Cilantro Slaw:

  • 6 cups shredded cabbage
  • 1 cup frozen corn, thawed
  • 1 cup red bell pepper strips, 1-inch
  • 1/2 cup minced fresh cilantro
  • 1/4 cup diced red onion
  • 1/4 cup fresh lime juice (2 to 3 limes)
  • 2 cloves garlic
  • 1 tablespoon sugar
  • 1 teaspoon Mexican hot chili sauce (or to taste)
  • 1 teaspoon ground cumin seed
  • 1/2 teaspoon salt
  • 1/2 cup Mazola® Canola Olive Oil Blend


  1. Pat fish dry with paper towels. Combine corn masa mix and bouillon powder in shallow dish; season with salt and pepper, if desired. Dredge fish in corn masa mixture, shaking off excess. Heat 1/4 cup oil in a grill pan or large deep-sided skillet over medium-high heat.
  2. Cook fish in batches to avoid crowding. Cook for 3 to 4 minutes per side or until golden and cooked through. Served immediately with warm tortillas, Southwest Chili Cilantro Slaw and queso fresco cheese.

To make Southwest Chili Cilantro Slaw:

  1. Combine cabbage, corn, red bell pepper, cilantro and red onion in a large bowl; mix well. Combine lime juice, garlic, sugar, hot sauce, cumin, salt and 1/2 cup oil in a blender or food processor. Puree for 1 minute or until smooth. Pour dressing over cabbage mixture and toss well to coat. Cover and refrigerate or serve immediately.