🎼 Perfect partnerBeef Birria Recipe (Birra de Res)
🌮 ⏱️ 3h 30m
Oven + stovetop — no fighting over heatShares 10 ingredients (cilantro, tortilla, garlic)
👨🍳 Instructions
✨ Meez Magic · 11 steps → 21 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Set a large well-seasoned cast-iron skillet over medium-high heat
2
If your skillet is not well-seasoned, add 1 to 2 teaspoons neutral oil before cooking the corn
3
Add 2 cups corn kernels to the skillet and sear, undisturbed, until nicely browned
4
Stir, then repeat 1 to 2 more times until the corn kernels are well-toasted with charred spots
5
Remove the skillet from the heat and transfer the corn to a medium bowl with 1 small clove finely grated garlic
6
Let cool until warm
7
Stir in 1 tablespoon lime juice, ¼ cup fresh cilantro, 2 tablespoons freshly grated Cotija cheese (if using), ¼ cup mayonnaise, ½ teaspoon mild chili powder, and salt to taste
8
Add 2 cups finely shredded cabbage to a medium bowl and massage with a good pinch of salt to help soften the leaves
9
Add 2 cups cubed ripe mangoes, 1 finely minced shallot, ¼ cup minced cilantro, the juice from 1 mandarin orange, and 2 teaspoons lime juice to the cabbage bowl
10
Season the mango slaw to taste
11
Cut 12 ounces firm white fish into 4 portions and pat dry
12
In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon mild chili powder, 1 teaspoon ground cumin, and ¾ teaspoon Diamond-Crystal Kosher Salt (or ½ teaspoon Morton Kosher Salt)
13
Coat the fish portions with 2 teaspoons neutral oil, then rub the spice mixture evenly on all sides
14
Gently tap off any excess seasoning before cooking
15
Set a large seasoned cast-iron skillet or non-stick skillet over medium-high heat with 2 tablespoons neutral oil
16
Once the oil is hot, add the fish portions and sear until the bottom is nicely browned
17
Flip the fish and cook until cooked through and flaking easily with a fork, about 2 minutes more for thinner fillets and 3 to 4 minutes more for thicker portions
18
Transfer to a plate and keep warm
19
Warm 4 corn tortillas on a skillet or directly over a gas flame
20
Place a piece of blackened fish in the center of each warm tortilla, then top with a spoonful of the mango slaw and the elote salad
21
Serve warm with lime wedges and thinly sliced radishes (if desired)
🎉
You're all done!
Enjoy your spicy blackened fish tacos — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Elote IngredientsMise en place makes cooking easier
- Watch out · Heat Cast-Iron SkilletLet the skillet get fully hot
- Add Oil If NeededPrevents corn from sticking
- Watch out · Sear Corn KernelsDon't stir too soon for char
- Toast Corn FurtherChar adds great flavor
- Transfer Corn to BowlGarlic blooms in warm corn
- Cool Corn MixtureCooling prevents wilting mayo
- Mix Elote SaladTaste and adjust lime and salt
Swaps, storing and making ahead
Good to know
Swaps
No Cotija cheese? Feta works as a similarly salty, crumbly stand-in in the elote salad.
Storing it
Keep the fish, slaw and corn salad in separate airtight containers in the fridge and eat within 1–2 days. Reheat the fish in a skillet until steaming hot.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
