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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.