Recipe courtesy of Robert Irvine
Episode: Off Street Cafe
Save Recipe Print
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.

My Private Notes

Add a Note
More from:

Summer Seafood

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Halibut Fish Tacos with Guacamole Sauce

Recipe courtesy of Rachael Ray

Tilapia and Shrimp Tacos with Cabbage Slaw

Recipe courtesy of Food Network Kitchen

Chile Lime Grilled Shrimp Tacos

Recipe courtesy of Sandra Lee

Grilled White Fish with Chermoula

Recipe courtesy of Bobby Flay

Fish Skewers with Basil Chimichurri

Recipe courtesy of Melissa d'Arabian

Spanish-Style Grilled Fish

Recipe courtesy of Duff Goldman

Lobster Taco Al Carbone

Recipe courtesy of Bobby Flay

San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories