Recipe courtesy of Robert Irvine

Fish Tacos with Corn Salsa

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

  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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