Monday, June 21, 2010

Fish Tacos with Fresh Corn Salsa

I hope you all had a fantastic day yesterday celebrating the Dad(s) in your life. My family, mother-in-law and brother-in-law all drove down to Colorado to adopt a puppy - my husband's been grinning like a little boy ever since! :)

As today is the official first day of Summer, I thought I would share with y'all my recipe for Fish Tacos with Fresh Corn Salsa.


For the salsa, we're going to need the following: 1 ear of corn (kernels sliced off), 1 lime, 1 jalapeno pepper, 1 large tomato, handful of chopped cilantro. Oh, and about a 1/4 of a purple onion. Combine all those in a bowl and sprinkle with a bit of salt and pepper.

Now you'll need 6-8 fillets of a white-fleshed fish such as tilapia or cod. Season it up with a sprinkling of salt, pepper and chili powder. Pan "fry" it in a bit of oil for about 2-5 minutes per side, depending on how thick your fillets are.


Chop up your fish and add it to a tortilla along with your corn salsa and some shredded cabbage.

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Fish Tacos with Fresh Corn Salsa 
Yields 8 tacos

Salsa:
1 ear corn, kernels sliced off
1 lime, juiced
1 large tomato, chopped
1 jalapeno pepper, diced
1/2 c. finely chopped purple onion

6-8 fillets of white fish
salt and pepper
chili powder
8 tortillas
1 c. queso fresco
1/4 head of cabbage, thinly sliced

In a bowl combine all of the salsa ingredients. Sprinkle with a bit of salt and pepper to get the flavors to come out a little.

In a hot skillet, drizzle a bit of oil. Place fish into skillet and season with salt, pepper, and chili powder. "Fry" on each side for 2-5 minutes, depending on how thick your fillets are. Fish is done when it flakes upon being gently pricked with a fork.

Roughly chop cooked fish. Add about 1 fillet to each tortilla and top it with the corn salsa, a bit of queso fresco and cabbage. Serve and enjoy!

3 comments:

  1. Seriously people, this is top notch. I am the resident food taster for all these recipes and this one ranks up there with the best.

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  2. We tried these last week and they were so good - definitely a keeper in our house! My husband can't wait to have them again.

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  3. This is just what I'm looking for! Making these tonight

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