Recipe courtesy of Robert Irvine

Fish Tacos with Corn Salsa

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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

Corn Salsa:

Tacos:

Directions

  1. 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. 
  2. 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. 
  3. 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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