Fiery fish tacos with sweetcorn salsa

    (850)
    40 min

    Spicy barbecued fish are cooled down with a fresh crunchy veggie salsa featuring fresh sweetcorn.


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    Ingredients
    Serves: 6 

    • 175g sweetcorn
    • 75g diced red onion
    • 150g peeled, chopped jicama
    • 100g diced red pepper
    • 50g fresh coriander leaves, finely chopped
    • 1 lime, zested and juiced
    • 2 tablespoons soured cream
    • 2 tablespoons cayenne pepper
    • 1 tablespoon ground black pepper
    • 2 tablespoons salt
    • 675g white fish fillets
    • 2 tablespoons olive oil
    • 12 corn tortillas, warmed

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat barbecue for high heat.
    2. In a medium bowl, mix together corn, red onion, jicama, red pepper and fresh coriander. Stir in lime juice and zest.
    3. In a small bowl, combine cayenne pepper, ground black pepper and salt. Brush each fish fillet with olive oil and sprinkle with spices.
    4. Arrange fillets on barbecue and cook for 3 minutes per side. For each taco, top two tortillas with fish, soured cream and corn salsa.

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    Reviews & ratings
    Average global rating:
    (850)

    Reviews in English (598)

    by
    717

    I make this all the time. People love it. It tastes like Summer. Please note that it calls for red BELL pepper. Too bad most can't find Jicama. It's there to add crunch, contrast of color and a bit of sweetness. I sometimes add just a handful of black beans to the salsa for color. Fresh corn cooked about 3-4 minutes in boiling water, not canned. People comment on the "beautiful salsa" every time. I don't use much cayenne since many can't handle hot. BUT, I take a base of sour cream, leftover cilantro, lime juice, salt, 1/2 a jalapeno, a little oil and chili powder and blend in blender. Not hot at all. Put it squirt bottle and guests can add to tacos if they like. OR take half that sauce for mild lovers and leave half to throw in a chipotle, more jalapeno, cayenne or whatever you think will be good for the spicy lovers. I also cook my fish (tilapia) on a cast iron griddle (flat side) on the grill. Get it good and hot and cook about 2-3 mins per side. Comes out with a slightly blackened crust with all the juices sealed in. I marinate the fish in just lime juice, olive oil and some chili powder. I use flour tortillas. They hold up well. I'm telling you, this is the way to go with this recipe.  -  19 Jun 2008  (Review from Allrecipes US | Canada)

    by
    170

    Excellent! ~ These tacos are sooo good. I can't wait to make 'em again. But, here's the only thing...the recipe for the spices makes waaaay too much. So, cut it at least in half (you'll still probably have too much left over). We reduced the amount of the red pepper as well and they were still too firey for our (spicy) taste. The salsa mixture is wonderful (although I couldn't finD jicama in our store). We didn't fnd the salsa dry at all because the sour cream adds a creamy taste. Toss the tortillas on the grill for a bit. YUM! This one's a keeper!  -  09 Sep 2004  (Review from Allrecipes US | Canada)

    by
    123

    Delish! I blackened the corn in a skillet (no oil or water) and added diced avocado. This was so very good! Enjoy!  -  24 Mar 2007  (Review from Allrecipes US | Canada)

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