Fiery Fish Tacos with Crunchy Corn Salsa
A quick and delicious fish taco recipe with golden, spicy fish fillets and a vibrant, crunchy corn salsa. Perfect for a cozy dinner, packed with flavor, and ready in just 30 minutes.
Equipment
- 1 Skillet
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Measuring spoons
- 1 Spoon
Ingredients
- For the Fish Tacos:
- 1 lb white fish fillets cod, tilapia, or mahi-mahi
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 small corn or flour tortillas
- For the Crunchy Corn Salsa:
- 1 cup corn kernels fresh or frozen
- 1/2 red bell pepper diced
- 1/4 red onion finely diced
- 1 jalapeño minced (optional)
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional Toppings:
- Sliced avocado
- Lime wedges
- Shredded cabbage
- Sour cream or yogurt
Instructions
- Prepare the Fish: Pat fish dry and rub with smoked paprika, chili powder, cayenne, garlic powder, salt, and pepper.
- Cook the Fish: Heat olive oil in a skillet over medium-high heat. Cook fish 3-4 minutes per side until golden and cooked through. Flake into pieces.
- Make the Corn Salsa: In a bowl, combine corn, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss well.
- Assemble Tacos: Warm tortillas. Fill with flaked fish, corn salsa, and optional toppings like avocado or cabbage.
- Serve: Serve immediately with lime wedges.
Notes
- Adjust cayenne pepper to control heat.
- Use fresh corn if possible for sweeter salsa.
- Great for meal prep store fish and salsa separately until ready to serve.