Fish Tacos with Corn Salsa Recipe

Name: Fish Tacos with Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small diced vine-ripe red tomatoes; 1/2 cup roasted corn kernels; 1/4 cup thinly sliced green onion; 1/4 cup small diced yellow onion; 1/4 cup fresh cilantro leaves, minced; 1/4 cup red wine vinegar; 3 ounces vegetable juice, such as V8; 2 jalapenos, seeded, small diced; Salt and freshly ground black pepper; 1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces; Salt and freshly ground black pepper; Eighteen 6-inch corn or flour tortillas; 2 cups romaine lettuce, thinly shredded, 1/4-inch thick; 2 lemon halves

Servings: persons

1 cup small diced vine-ripe red tomatoes
1/2 cup roasted corn kernels
1/4 cup thinly sliced green onion
1/4 cup small diced yellow onion
1/4 cup fresh cilantro leaves, minced
1/4 cup red wine vinegar
3 ounces vegetable juice, such as V8
2 jalapenos, seeded, small diced
Salt and freshly ground black pepper
1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
Salt and freshly ground black pepper
Eighteen 6-inch corn or flour tortillas
2 cups romaine lettuce, thinly shredded, 1/4-inch thick
2 lemon halves

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.
2
Refrigerate for 30 minutes to 1 hour.
3
For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes.
4
Flip the fish over and grill for 3 to 4 minutes.
5
Remove the fish from the grill and keep warm.
6
Grill the tortillas on each side for 1 minute.
7
Be careful not to scorch the tortillas.
8
Divide the lettuce evenly on each tortilla.
9
Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup small diced vine-ripe red tomatoes, 1/2 cup roasted corn kernels, 1/4 cup thinly sliced green onion, 1/4 cup small diced yellow onion, and more.

Yes, Fish Tacos with Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Tacos with Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions