Grilled Fish Tacos with Corn Salsa!

Fish taco’s are a vital part of living near the beach. At first this felt a little strange to me, moving from New Jersey to California, but after my first bite I was hooked. What makes these so amazing are the fresh ingredients and sauce that goes over top. So today we are going to make grilled fish tacos. 🙂

These are perfect if you are on a budget. Most people don’t know but all fish is frozen even fresh fish. The minute a fish is caught it is placed in ice (flash frozen) to transport it to your nearest grocery store. I found some tilapia in the frozen food section and each packet has 2 filets in them.

Instead of a basic salsa, I am going to make a CORN SALSA. I love this salsa and it’s great the next day with some chips made from left over tortilla’s…

In a pan on med. heat drizzle in a couple of tablespoons of olive oil. Season your fish on both sides with salt & pepper, paprika, and a dash of cayenne.

Place the fish into the pan for 4-5 minutes or until you see the middle of the fish begin to turn white.

For the corn salsa. Combine half a chopped red onion, 2 Roma tomatoes, half a fresh jalapeno pepper (seeds and all), 1/4 cup fresh chopped cilantro, 1 whole lemon squeezed, 1/2 squeezed lime, can of drained corn, salt & pepper to taste. Combine and put in fridge until ready to serve.

Okay, now for the special sauce! This is what makes the taco. 🙂

Special Sauce:

2 tablespoons plain yogurt
2 tablespoons light mayonnaise
3 tablespoons chipotle sauce
juice of 1 lime
salt & pepper to taste

This is the chipotle sauce – $1 in the international foods aisle.

Heat up the tortilla’s in the oven. Right before the fish is ready to serve – hit with a fresh squeeze of lime juice and chopped cilantro.

Top with some slaw mix (shredded cabbage), special sauce, and corn salsa. Serve with a couple slices of lemon.

You will be showered with love for this fun and healthy meal! 🙂  Enjoy with a Corona, wink, wink…


Miss Amy


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