Recipe courtesy of Robert Irvine
Episode: Off Street Cafe
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:
  • 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
Tacos:
  • 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

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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