Fiery Fish Tacos with Crunchy Corn Salsa

Fiery Fish Tacos with Crunchy Corn Salsa

LouiseCol 6

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

Ingredients 40 m {{adjustedServings}} servings 329 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 2412 mg
  • 96%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
  4. 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.
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Taqueria-Style Tacos (Carne Asada)

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  • Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1 1/2 cups of baby arugula leaves to it. If you want to add more greens to these tacos, add the arugula in Step 2 when you mix together the salsa ingredients.
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Reviews 528

  1. 756 Ratings


I make this all the time. People love it. It tastes like Summer. Please note that it calls for red BELL pepper. Too bad most can't find Jicama. It's there to add crunch, contrast of color and a bit of sweetness. I sometimes add just a handful of black beans to the salsa for color. Fresh corn cooked about 3-4 minutes in boiling water, not canned. People comment on the "beautiful salsa" every time. I don't use much cayenne since many can't handle hot. BUT, I take a base of sour cream, leftover cilantro, lime juice, salt, 1/2 a jalapeno, a little oil and chili powder and blend in blender. Not hot at all. Put it squirt bottle and guests can add to tacos if they like. OR take half that sauce for mild lovers and leave half to throw in a chipotle, more jalapeno, cayenne or whatever you think will be good for the spicy lovers. I also cook my fish (tilapia) on a cast iron griddle (flat side) on the grill. Get it good and hot and cook about 2-3 mins per side. Comes out with a slightly blackened crust with all the juices sealed in. I marinate the fish in just lime juice, olive oil and some chili powder. I use flour tortillas. They hold up well. I'm telling you, this is the way to go with this recipe.


Excellent! ~ These tacos are sooo good. I can't wait to make 'em again. But, here's the only thing...the recipe for the spices makes waaaay too much. So, cut it at least in half (you'll still probably have too much left over). We reduced the amount of the red pepper as well and they were still too firey for our (spicy) taste. The salsa mixture is wonderful (although I couldn't finD jicama in our store). We didn't fnd the salsa dry at all because the sour cream adds a creamy taste. Toss the tortillas on the grill for a bit. YUM! This one's a keeper! :)


Delish! I blackened the corn in a skillet (no oil or water) and added diced avocado. This was so very good! Enjoy!