Fiery Fish Tacos with Crunchy Corn Salsa
Featured in Allrecipes Magazine

Fiery Fish Tacos with Crunchy Corn Salsa

540
LouiseCol 6

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

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

540
  1. 774 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This recipe was really full of flavor. Next time I will use 1/2 as much salt, but the rest was awesome!

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!

Not bad at all. Tilapia is great for people who aren't crazy about fish because it is so mild, you almost don't even know it's there. Because the salsa was a little bit bland, Husband topped the...

INCREDIBLE! Only changes were I cooked the corn tortillas in 2 Tablespoons oil to make them hold together, and that worked well. I also used Alaskan Halibut. We like spicy, and we were not di...

This recipe was really full of flavor. Next time I will use 1/2 as much salt, but the rest was awesome!

I LOVE spicy food but this was way too much cayanne papper. I should have cut it back to about half of what is called for. I used canned corn nibblets but did not cook the corn first. BIG M...

I sprinkled the spices too liberally, my husband thought this way too hot. I loved it as is, but next time I'll make it a bit less hot. I did not use sour cream, but I had guacamole that I put...

Yum! Great light meal with lots of flavor. I didn't think I would like the corn salsa on it but that really made the entire taco.