For extra flavor, try grilling the corn before cutting the kernels off the cob. Feel free to substitute other vegetables in the salsa, such as avocado or mango. To reduce the heat, remove the seeds from the red bell pepper and use less cayenne pepper. If you don't have a grill, you can pan-sear the fish in a skillet over medium-high heat.
Fiery Fish Tacos with Crunchy Corn Salsa
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS2.9K
Ignite your taste buds with these vibrant fish tacos! Flaky, spice-kissed grilled fish meets a crisp, refreshing corn salsa, creating a delightful dance of heat and coolness in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol43 mg
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Fiber8 g
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Protein29 g
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Saturated Fat2 g
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Sodium2416 mg
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Sugar4 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Grill: Preheat your grill to high heat (approximately 450-500°F) (5 minutes). Ensure the grates are clean and lightly oiled to prevent sticking.
02 Step
Recipe View 5 mins Craft the Corn Salsa: In a medium bowl, combine the cooked corn kernels, diced red onion, jicama, and red bell pepper. Gently fold in the chopped cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Set aside to allow the flavors to meld (5 minutes).
03 Step
Recipe View 2 mins Spice the Fish: In a small bowl, create the fiery spice blend by combining the cayenne pepper, ground black pepper, and salt (2 minutes).
04 Step
Recipe View 3 mins Season and Oil Fish: Brush each tilapia fillet lightly with olive oil on both sides. Generously sprinkle the spice blend over each fillet, ensuring an even coating. (3 minutes)
05 Step
Recipe View 6 mins Grill the Fish: Carefully place the seasoned fillets on the preheated grill grates. Grill for approximately 3 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets and the heat of your grill. (6 minutes)
06 Step
Recipe View 5 mins Assemble the Tacos: Warm the corn tortillas according to package directions. For each taco, place a portion of the grilled fish onto two warmed tortillas. Top with a generous spoonful of the crunchy corn salsa. Garnish with a dollop of sour cream or Mexican crema, if desired. (5 minutes)
07 Step
Recipe View 0 mins Serve Immediately: Enjoy your fiery fish tacos while the fish is still warm and the salsa is fresh and vibrant.
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RECIPE REVIEWS
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Please Rate
Gail Bayer
Mar 20, 2025The salsa is the star of the show! I could eat it by the spoonful.
Stanford Jaskolski
May 24, 2024These tacos were a huge hit at our backyard BBQ! The corn salsa is so refreshing and the fish had just the right amount of spice.
Frida Hirthe
Apr 13, 2022So easy and delicious! I used mahi-mahi instead of tilapia and it worked great.
Yolanda Hane
Mar 31, 2022I was a little hesitant about the cayenne pepper, but it added the perfect kick. I'll definitely be making these again!