Grilled Fish Tacos with Charred Corn and Jalapeño Salsa

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These fish tacos are bursting with flavor! Grilled fish is topped with charred corn and jalapeño salsa, quick pickled onions, a drizzle of lime crema and tucked into a soft flour tortilla for a lite summer dinner.

My boys and I grabbed a bite at a casual outdoor restaurant this week right on the water. The sun was shining, we were munching on burgers and fries and enjoying a band playing a string of hits from the 70’s. First came the “Lido Shuffle” and then my all-time favorite, “Brandy” by The Looking Glass.  This is the song that I used to belt out at the top of my lungs during meal-time when the boys were babies. We would laugh and sing and they would grab little chunks of food in their chubby little fingers and jam it in their mouths, distracted by the music.

When I heard that tell-tale melody, I turned to my son Max and said “Oh, it’s my favorite song!!” He quipped, “Sure Mom, just like the last two.”  Hmmmm. Did I really just claim the last two songs as favorites too? Probably. Thing is, I have a lot of favorites, which I guess is an oxymoron. But at that moment when I’m singing along and tapping my foot, it is my favorite.

This same circumstance applies to food. When I’m twirling that perfect bite of al dente pasta around my fork, it’s my favorite. That bite of chicken bathed in a spicy coconut curry sauce…my favorite. A crusty piece of bread topped with a oozy, creamy burrata and a pinch of sea salt…definitely my favorite. I mean, why do I have to pick just one?

So today I’m going to share my favorite fish taco recipe with you. I like to use a firm fish like cod, lightly seasoned and grilled. But while the cod is simple, fresh, and pretty damn delicious on its own, this taco is really about the toppings. I throw a couple of ears of corn directly on the grill along with some jalapeño peppers, seeded and halved. I grill them until they are charred and toasty, then chop them up and toss them with diced tomatoes, herbs and lime. (Take a look at the video below to see just how easy this salsa comes together.)

But let’s not stop there. A quick pickled onion adds a tangy, briny flavor and simple lime crema drizzled over the top brings the pop. It is exactly what you want in your summer meals. It’s light, fresh, easy and best served family-style with a stack of warmed tortillas and lime wedges.

Trust me, once you get a bite of this, it will quickly become your favorite too. We gobbled these up for dinner the other night and Max polished off two. Then he gave me a great big hug to thank me for the yummy meal and I gave him a hard squeeze right back. Awww, he’s definitely my favorite.

5 from 1 vote

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Fish Tacos with Charred Corn and Jalapeño Salsa

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

These fish tacos are bursting with flavor! Grilled fish is topped with charred corn and jalapeño salsa, quick pickled onions, a drizzle of lime crema and tucked into a soft flour tortilla for a lite summer dinner.

Course: Tacos

Author: Cathy Roma | What Should I Make For...

Ingredients

• Charred Corn and Jalapeño Salsa
• 3 ears fresh corn husked
• 2 large jalapeño peppers sliced in half and seeds and ribs removed
• 2 Tbsp extra virgin olive oil
• 1 medium tomato seeded and diced
• 1 lime zested and juiced
• 2 Tbsp cilantro minced
• 2 Tbsp chives minced
• 1 Tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 
  
• Quick Pickled Onions
• 1 large red onion peeled, halved and thinly sliced into half moons
• 1/2 cup apple cider vinegar
• 1/3 cup sugar
• 2/3 cup water
• 1 Tbsp kosher salt
• 
  
• Grilled Fish
• 1 1/2 lbs fresh cod
• 1 lime zested and juiced
• 2 Tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 
  
• Lime Crema
• 1/2 cup sour cream
• 1 tsp lime zest
• 1 Tbsp lime juice
• 1/4 tsp kosher salt
• 
  
• flour tortillas
• *lime wedges and chopped cilantro for garnish

Instructions

1. Charred Corn and Jalapeño Salsa: Heat a grill to high and rub ears of corn and jalapeños with olive oil.
2. Grill, rotating, until charred, about 10 mins. let cool and cut kernels from the cob and mince the jalapeños.
3. Combine corn kernels, minced jalapeños, diced tomato, lime juice, lime zest, cilantro, chives, olive oil, salt and pepper in a bowl.
4. Quick Pickled Onions: Place the onions in a medium non-reactive bowl.
5. Combine vinegar, sugar, water and salt in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Pour over onions.
6. Cover onions and refrigerate until ready to use. Leftover onions will keep in the pickling solution for at least a week in the refrigerator.
7. Grilled Fish: Whisk together lime juice, zest, olive oil, salt and pepper in small bowl and drizzle over fish.
8. Turn a grill to high and oil the grates. Grill, on one side only, until cooked though, about 10 mins.
9. Lime Crema: Whisk together sour cream, lime juice, zest and salt.
10. To Serve: Warm the tortillas and serve with grilled fish, corn salsa, pickled onions and lime crema. Garnish with lime wedges and chopped cilantro.