Grilled Fish Tacos with Corn Pico de Gallo and Avocado Recipe

Name: Grilled Fish Tacos with Corn Pico de Gallo and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels (from about 4 small ears of corn); 2 cups quartered cherry tomatoes; 1 small serrano chile pepper, thinly sliced; 2 tablespoons finely chopped cilantro; Juice of 2 limes; Sea salt; 2 tablespoons extra-virgin olive oil; Four 6-ounce skinless striped bass, halibut, or other firm white fish fillets; Four 8-inch flour tortillas; 1 Hass avocado, halved, pitted and diced

Servings: persons

2 cups fresh corn kernels (from about 4 small ears of corn)
2 cups quartered cherry tomatoes
1 small serrano chile pepper, thinly sliced
2 tablespoons finely chopped cilantro
Juice of 2 limes
Sea salt
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless striped bass, halibut, or other firm white fish fillets
Four 8-inch flour tortillas
1 Hass avocado, halved, pitted and diced

1
In a medium bowl, toss the corn with the cherry tomatoes, chile, cilantro and lime juice.
2
Season the pico de gallo with salt.
3
Light a grill and brush the grates with olive oil.
4
Season the fish with salt and grill over high heat, turning once, until charred on the outside and opaque throughout, about 4 minutes per side.
5
Meanwhile, grill the tortillas until warm and lightly charred, about 30 seconds per side.
6
Top the tortillas with the fish, pico de gallo and diced avocado.
7
Fold the tortilla over the filling and serve right away.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups fresh corn kernels (from about 4 small ears of corn), 2 cups quartered cherry tomatoes, 1 small serrano chile pepper, thinly sliced, 2 tablespoons finely chopped cilantro, and more.

Yes, Grilled Fish Tacos with Corn Pico de Gallo and Avocado falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Fish Tacos with Corn Pico de Gallo and Avocado

How did you like this recipe?

Frequently Asked Questions