Grilled Fish Tacos with Spicy Corn and Avocado Salsa

  • 70 mins
  • 20 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.


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