Fiery Fish Tacos With Crunchy Corn Salsa Recipes

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FIERY FISH TACOS WITH CRUNCHY CORN SALSA



Fiery Fish Tacos with Crunchy Corn Salsa image

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Provided by LouiseCol

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 13

2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste

Steps:

  • Preheat grill for high heat.
  • In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  • In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • Brush each fillet with olive oil, and sprinkle with spices to taste.
  • Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g

FISH TACOS WITH CORN SALSA



Fish Tacos with Corn Salsa image

Provided by Robert Irvine : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 14

1 cup small diced vine-ripe red tomatoes
1/2 cup roasted corn kernels
1/4 cup thinly sliced green onion
1/4 cup small diced yellow onion
1/4 cup fresh cilantro leaves, minced
1/4 cup red wine vinegar
3 ounces vegetable juice, such as V8
2 jalapenos, seeded, small diced
Salt and freshly ground black pepper
1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
Salt and freshly ground black pepper
Eighteen 6-inch corn or flour tortillas
2 cups romaine lettuce, thinly shredded, 1/4-inch thick
2 lemon halves

Steps:

  • For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
  • For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
  • Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

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