Fish Tacos with Poblano Corn Salad

Fresh, light and citrusy, fish tacos are the perfect summer dish. We paired our fish tacos with an elote corn salad. If you’re looking to make your life a little easier, the homemade spice mix can be substituted for 3 tbsp of chile-lime, or any other Mexican inspired spice blend. While you’re at it, buy a few more limes, rim a glass with the spice mix and fix yourself a fresh margarita. Cheers!

Fish Tacos

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 30 minutes
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Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.


  • 1 lb white fish, such as cod
  • 1 poblano pepper, seeded and diced
  • 2 cups frozen corn kernels 
  • 8 (6-inch) corn tortillas, warmed
  • ¼ cup lime juice, plus 3 tbsp, divided
  • 2 tsp ground cumin
  • 1 ¼ tsp smoked paprika
  • 1 tbsp, chili powder, plus 1 tsp, divided
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • ¼ cup minced red onion
  • 1/4 cup chopped cilantro
  • 1 large tomato, diced
  • 1 tbsp vegetable oil
  • ¼ cup Mexican crema or sour cream
  • 1 avocado
  • ½ cup crumbled cotija cheese


1) Stir frozen corn and diced poblano together in a Suvie pan. Place pan in the top zone of Suvie.

2) Season fish with salt and pepper, then vacuum seal. Place vacuum sealed fish into a Suvie pan, fill pan completely with water, and place pan in the bottom zone of Suvie.


3) Input cook settings and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 125°F for 30 minutes

Top Zone: Sous Vide at 125°F for 30 minutes

4) During the cook, stir red onion, chopped cilantro, and diced tomato together in a medium bowl.

5) In a small bowl, combine cumin, smoked paprika, chili powder, cayenne pepper, oregano, 1/4 tsp black pepper, and 1/2 tsp salt. Transfer 2 tbsp of the spice mix into the bowl with the onion, cilantro, and tomato, stirring to combine.

6) Add 3 tbsp lime juice and 1 tbsp oil to the bowl with the remaining spice mix, stirring together to create a paste. 

7) After the cook, remove fish from Suvie. Broil corn and poblanos for 20 minutes or until poblano is softened. Remove fish from packaging and pat fish dry. Brush the spice, lime juice, and oil paste onto each fillet. 

8) Remove corn and poblano pepper mix from Suvie and add to the medium bowl with the red onion, cilantro, tomato, and spices. Toss to combine. 


9) In a small bowl, mix together ¼ cup crema and ¼ cup lime juice. Thinly slice avocado. 

10) Divide tortillas between four plates. Fill each tortilla with ⅛ of the fish, a spoonful of corn-poblano salad, ⅛ of the avocado, a tbsp of the crumbled cotija cheese and a dollop of the lime crema.


Wine Pairing

Light and zesty white wines with high acidity and citrus notes will pair wonderfully with these fish tacos. We recommend either a Sauvignon Blanc or a Vinho Verde.

CategoriesDinner Fish Mexican
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1 year ago

I would love to see this recipe converted to the 3.0 and reposted because I’d like to try it!

Caroline Pierce
Caroline Pierce
1 year ago
Reply to  Sonya

Thanks for the feedback, we will add it to the list!