Fiery Fish Tacos with Crunchy Corn Salsa
Featured in Allrecipes Magazine

Fiery Fish Tacos with Crunchy Corn Salsa

537
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 servings 351 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 2416 mg
  • 97%

Based on a 2,000 calorie diet

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Directions

  • 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.
  4. Brush each fillet with olive oil, and sprinkle with spices to taste.
  5. 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.

Footnotes

  • 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

537
  1. 768 Ratings

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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 ...

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 pr...

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