Recipe courtesy of Robert Irvine
Episode: Off Street Cafe
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Fish Tacos with Corn Salsa
Total:
50 min
Prep:
10 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Prep:
10 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Corn Salsa:
Tacos:

Directions

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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