Thursday, May 7, 2009

Fiery Fish Tacos with Crunchy Corn Salsa

This is my belated "Cinco de Mayo" Post.  I got this fab recipe from my bestie who made this for us while visiting one night.  The flavors are so perfect together.  And, when I say Fiery Fish... I mean it....the fresh veggies, sour cream, and avocado do cool it down a tad, but this recipe is not for the faint at heart.  This recipe was adapted from

1 cup corn
1/2 cup diced red onion
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 can black beans, rinsed
1 lime zested and juiced
1T. cayenne pepper
1/2 T. ground black pepper
1 T. salt
4 fillets tilapia
1 1/2 T. olive oil
8 corn tortillas, warmed
2 small avocados, sliced
  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, red bell pepper, beans, and cilantro.  Stir in lime zest and juice.
  3. In a small bowl, combine cayenne, pepper, and salt.  Brush each fillet with olive oil, and sprinkle with spices.
  4. Arrange fillets on grill, and cook 3 minutes per side.  For each taco, top with fish, sour cream, corn salsa, and avocado.
THE VERDICT:  We all thought the flavor was excellent, but they were hot.  I handled them fine but my hubby suggests a gallon of milk to be included in the recipe.  Don't let him scare you.....They were great.  


Joelen said...

Fish tacos are great - especially in the summer! The salsa looks wonderful too!