Why You’ll Love This Recipe
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Spicy and Refreshing: The combination of spicy grilled fish and a cool, crunchy corn salsa creates a harmonious balance of flavors.
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Quick and Easy: With a total preparation and cooking time of approximately 40 minutes, this recipe is perfect for a weeknight dinner.
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Customizable Heat Level: Adjust the amount of cayenne pepper to suit your spice tolerance, making it as fiery or mild as you prefer.
Ingredients
For the Corn Salsa:
- 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
- Juice and zest of 1 lime
For the Fish:
- 2 tablespoons cayenne pepper (adjust to taste)
- 1 tablespoon ground black pepper
- 2 tablespoons salt (adjust to taste)
- 6 (4-ounce) fillets of tilapia or your preferred white fish
- 2 tablespoons olive oil
For Assembly:
- 12 corn tortillas, warmed
- 2 tablespoons sour cream (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Corn Salsa: In a medium bowl, combine the cooked corn kernels, diced red onion, diced jicama, diced red bell pepper, and chopped cilantro. Stir in the lime juice and zest until well mixed. Set aside.
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Prepare the Spice Mix: In a small bowl, mix together the cayenne pepper, ground black pepper, and salt.
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Season the Fish: Brush each fish fillet with olive oil and evenly sprinkle the spice mix over both sides of the fillets.
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Grill the Fish: Preheat your grill to high heat. Place the seasoned fish fillets on the grill and cook for approximately 3 minutes per side, or until the fish is cooked through and flakes easily with a fork.
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Assemble the Tacos: Place two warmed corn tortillas on each serving plate. Top with a grilled fish fillet, a spoonful of corn salsa, and a dollop of sour cream if desired.
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Serve: Enjoy your fiery fish tacos immediately while they’re warm.
Servings and Timing
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Servings: This recipe yields 6 servings.
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
Variations
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Fish Alternatives: Substitute tilapia with other white fish like cod, haddock, or snapper.
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Spice Level: Adjust the amount of cayenne pepper to suit your heat preference.
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Additions: Incorporate sliced avocado or a squeeze of fresh lime juice for added flavor.
Storage/Reheating
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Storage: Store any leftover fish and corn salsa separately in airtight containers in the refrigerator for up to 2 days.
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Reheating: Reheat the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
FAQs
Can I use frozen corn for the salsa?
Yes, frozen corn can be used. Ensure it’s thoroughly thawed and drained before mixing.
What can I substitute for jicama?
If jicama is unavailable, you can substitute with peeled and diced cucumber or apple for a similar crunch.
Can I prepare the corn salsa in advance?
Yes, the corn salsa can be prepared a few hours ahead and refrigerated until ready to serve.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as the tortillas used are certified gluten-free.
Can I bake the fish instead of grilling?
Yes, you can bake the fish at 375°F (190°C) for about 10-12 minutes, or until cooked through.
Conclusion
Fiery Fish Tacos with Crunchy Corn Salsa offer a delightful combination of spicy grilled fish and a refreshing, crisp corn salsa. This dish is perfect for those who enjoy a balance of heat and coolness in their meals. With its quick preparation and customizable spice level, it’s an excellent choice for a weeknight dinner or a weekend gathering.
Fiery Fish Tacos with Crunchy Corn Salsa
Fiery Fish Tacos with Crunchy Corn Salsa offer a delicious balance of spicy grilled fish and a refreshing, crunchy corn salsa. This vibrant dish is customizable for any spice level and is perfect for a weeknight dinner or a weekend gathering. With a quick prep time and simple ingredients, it’s a flavorful meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Corn Salsa:
- 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
- Juice and zest of 1 lime
For the Fish:
- 2 tablespoons cayenne pepper (adjust to taste)
- 1 tablespoon ground black pepper
- 2 tablespoons salt (adjust to taste)
- 6 (4-ounce) fillets of tilapia or your preferred white fish
- 2 tablespoons olive oil
For Assembly:
- 12 corn tortillas, warmed
- 2 tablespoons sour cream (optional)
Instructions
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Prepare the Corn Salsa:
- In a medium bowl, combine cooked corn kernels, diced red onion, jicama, red bell pepper, and chopped cilantro.
- Stir in lime juice and zest until well mixed. Set aside.
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Prepare the Spice Mix:
- In a small bowl, mix together cayenne pepper, ground black pepper, and salt.
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Season the Fish:
- Brush each fish fillet with olive oil.
- Evenly sprinkle the spice mix over both sides of the fillets.
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Grill the Fish:
- Preheat your grill to high heat.
- Place the seasoned fish fillets on the grill and cook for approximately 3 minutes per side, or until the fish flakes easily with a fork.
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Assemble the Tacos:
- Place two warmed corn tortillas on each serving plate.
- Top with a grilled fish fillet, a spoonful of corn salsa, and a dollop of sour cream (if desired).
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Serve:
- Enjoy your fiery fish tacos immediately while they’re warm.
Notes
- Fish Alternatives: Substitute tilapia with other white fish like cod, haddock, or snapper.
- Adjusting Spice: Control the heat by adjusting the amount of cayenne pepper.
- Additions: Add sliced avocado or a squeeze of fresh lime for added flavor.
