Why You’ll Love This Recipe
These fiery fish tacos are the ideal balance of spicy and fresh. The fish is marinated with a blend of fiery seasonings, giving it a bold flavor that’s perfectly complemented by the cool and crunchy corn salsa. The salsa itself is loaded with textures and flavors, from sweet corn to crispy vegetables, making every bite exciting. Whether you love seafood or crave spicy food, these tacos deliver a satisfying experience in each bite.
Ingredients
- 4 white fish fillets (like tilapia or cod)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- 6 small flour tortillas
- 1 cup fresh corn kernels (or canned)
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your grill or grill pan over medium-high heat. In a small bowl, mix the chili powder, cumin, paprika, garlic powder, and salt.
- Rub the fish fillets with the olive oil, then season them with the spice mixture.
- Place the fish on the grill and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork.
- While the fish is cooking, prepare the corn salsa by mixing the corn, bell pepper, onion, cilantro, lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
- Once the fish is cooked, remove it from the grill and cut it into bite-sized pieces.
- Warm the tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing pieces of fish in each tortilla and topping them with the corn salsa. Serve with lime wedges on the side.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spicy Fish: If you prefer a more intense heat, add a dash of cayenne pepper or hot sauce to the fish marinade.
- Vegetarian Option: Replace the fish with grilled vegetables like zucchini, bell peppers, and mushrooms for a hearty vegetarian taco option.
- Different Salsa: Experiment with adding avocado or tomatoes to the corn salsa for added richness and flavor.
Storage/Reheating
- Storage: Store any leftover fish and salsa separately in airtight containers in the fridge. The fish will stay fresh for up to 2 days, while the salsa is best consumed within 1 day.
- Reheating: To reheat the fish, warm it gently in a skillet over low heat for a few minutes. You can also reheat the tortillas on the stove for a few seconds to get them soft and warm.
FAQs
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just be sure to thaw them thoroughly before marinating and cooking.
Can I make the salsa ahead of time?
Yes, you can prepare the salsa a few hours ahead of time. Just store it in the fridge until you’re ready to serve.
What type of fish is best for fish tacos?
White, mild-flavored fish like tilapia, cod, or mahi-mahi work best for tacos as they cook quickly and have a delicate flavor.
Can I use hard taco shells instead of soft tortillas?
While soft flour tortillas are ideal for this recipe, you can use hard taco shells if you prefer the crunchier texture.
How can I make this recipe spicier?
Add extra chili powder, cayenne pepper, or a splash of hot sauce to the fish marinade to turn up the heat.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work great and are a popular choice for tacos if you prefer a gluten-free option.
Can I grill the fish indoors?
Yes, you can grill the fish indoors using a grill pan or broiler.
Can I add cheese to these tacos?
While not traditional, shredded cheese can be added for extra richness if you enjoy it on your tacos.
What should I serve with these tacos?
Serve these tacos with a side of Mexican rice, guacamole, or a refreshing salad to complete the meal.
Can I make the tacos less spicy for kids?
Yes, simply reduce the amount of chili powder or skip the spicy seasoning altogether for a milder version of the tacos.
Conclusion
Fiery Fish Tacos with Crunchy Corn Salsa are a delicious, quick, and flavorful meal that brings a touch of spice and freshness to your table. Whether you’re grilling outdoors or cooking in your kitchen, this recipe is sure to become a family favorite. The contrast between the fiery fish and the crunchy, zesty salsa makes each bite exciting and satisfying. Enjoy them for a casual dinner or to impress guests at your next gathering!
Print
Fiery Fish Tacos with Crunchy Corn Salsa
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Fiery Fish Tacos with Crunchy Corn Salsa offer a vibrant combination of spicy grilled fish and fresh, zesty corn salsa. This easy taco recipe features tender fish fillets, perfectly seasoned with chili powder, cumin, and paprika, complemented by a crunchy corn and vegetable salsa. A delightful dish for taco lovers craving bold flavors with a fresh twist.
Ingredients
- 4 white fish fillets (tilapia or cod)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 lime, cut into wedges
- 6 small flour tortillas
- 1 cup fresh corn kernels (or canned)
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, and salt.
- Rub the fish fillets with olive oil, then coat with the spice mixture.
- Grill the fish for 3-4 minutes per side, until it flakes easily with a fork.
- While the fish cooks, prepare the corn salsa by mixing corn, bell pepper, onion, cilantro, lime juice, and olive oil. Season with salt and pepper.
- Once cooked, remove the fish, cut into bite-sized pieces.
- Warm tortillas on the grill for 30 seconds on each side.
- Assemble tacos by placing fish pieces in tortillas and topping with corn salsa. Serve with lime wedges.
Notes
- For extra heat, add cayenne pepper or hot sauce to the fish marinade.
- To make a vegetarian version, swap the fish for grilled vegetables like zucchini, bell peppers, and mushrooms.
- Customize the salsa by adding avocado or tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Tacos
- Method: Grilling
- Cuisine: Mexican
