Grilled Fish Tacos with Spicy Corn and Avocado Salsa
Ingredients
| 1 cup of corn kernels | ||
| 1/2 cup red pepper,diced | ||
| 2 Jalapeno's, seeded and diced | ||
| 1 large tomato,seeded and chopped | ||
| 1 small red onion, diced | ||
| 1 avocado, diced | ||
| 2 tbs lime juice | ||
| 1 tsp canola oil | ||
| 1 tsp cumin | ||
| 1 tsp chili powder | ||
| 1 tsp oregano | ||
| 3 scallions, chopped | ||
| Small handful of cilantro, chopped (leaves only) | ||
| Kosher salt and fresh cracked black pepper to taste | ||
| 1 lb of skinless halibut fillets | ||
| extra virgin olive oil | ||
| 2 cups of shredded iceberg lettuce | ||
| 8 corn tortillas | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Lime wedges |
The spicy corn salsa makes these fish tacos extra special. Full of avocado, chilies, grilled corn and halibut. Serves 4.
Salsa Directions:
- Combine all ingredients in a large bowl and refrigerate for at least 1 hour.
Taco Directions:
- Cut fish into 1 inch cubes and thread on pre-soaked bamboo skewers.
- Brush fish with olive oil and season with salt and pepper.
- Grill over hot coals or on a stove top grill 3 to 4 minutes per side or until the fish feels firm.
- Heat tacos over the hot coals or stove top in a dry skillet.
- To eat place some fish cubes into each taco shell, cover with shredded lettuce and top with salsa.
No Comments