Haylie Duff's Food Festival on CBS's 'The Talk'

Haylie Duff joins 'The Talk' to whip up some Baja-inspired recipes guaranteed to please at a summer finale party!

Want to have one last hurrah before fall settles in? Try some of Haylie's easy and healthy dishes! 

Healthy Fish Tacos with Baked Cod & Pineapple Cabbage Slaw

  • 1 filet of Ling Cod, cut in to small pieces
  • Panko bread crumbs
  • Paprika
  • Sea salt and black pepper, to taste
  • Coconut oil spray
  • Corn tortillas
  • 1 tomato, seeds removed and chopped (reserve for garnish)
  • 2-3 radishes, chopped (reserve for garnish)

For Marinade

  • 2 tbsp. plain yogurt
  • 2 tbsp. dijon
  • 3 cloves garlic, crushed and minced
  • 1 tsp sea salt
  • ½ tsp black pepper


  1. Preheat oven to 400ºF.
  2. Combine ingredients for marinade.
  3. Marinate cod for 15-20 minutes, coating all sides of the fish.
  4. Scrape excess marinade off fish.
  5. Roll each piece of cod in a shallow tray pilled with panko.
  6. Sprinkle with black pepper, paprika and a pinch of sea salt.
  7. Spray each piece of fish with coconut oil.
  8. Bake at 400ºF on a foil lined pan for 15-20 minutes.

Cotija & Corn

  • 2 ears of corn
  • 1 tbsp. olive oil
  • 1 tbsp. mayo 
  • 1 pinch of cayenne
  • 1 big wedge of lime, plus more for garnish
  • Finely grated cotija, to taste
  • Paprika (for garnish)


  1. Remove corn husks and slice the kernels off using a sharp knife.
  2. Warm the olive oil in a medium size skillet.
  3. Add the corn kernels to the heated skillet.
  4. Once the corn starts to turn translucent spread corn with mayo, cayenne, and lime juice. 
  5. Remove from heat. 
  6. Top with Cotija cheese and a pinch of paprika and extra lime wedge.

Coconut & Cinnamon Popsicles

  • 2 cups toasted coconut milk
  • 11 fl. oz. culinary coconut milk
  • ¾ cup of sweetened shredded coconut 
  • Generous sprinkle of cinnamon
  • 2 tbsp. honey
  • A touch of lime zest


  1. Blend ingredients in a blender. 
  2. Fill a popsicle mold or a shot glass with blended mixture and place a popsicle stick or a straw in center. 
  3. FREEZE!

Jalapeno & Pineapple Slaw

  • 2 cups green cabbage, finely grated
  • 1 tbsp. purple cabbage, finely grated
  • 1 tbsp. carrot, grated
  • 1 jalapeno, chopped (seeds removed)
  • 2 tbsp. pineapple, chopped
  • Juice of ½ a lime
  • 2 tbsp. mayo (or yogurt)
  • ½ tsp. sea salt
  • ½ tsp. black pepper

Combine all ingredients in a mixing bowl and chill until ready to use.

Spicy Mayo

  • 2 tbsp. mayo
  • 1 tbsp. siriacha
  • tiny pinch of salt

Mix in a small bowl.

The views and opinions expressed herein are those of the author's alone and do not necessarily reflect the views of Ora Media, LLC, its affiliates, or its employees.

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