Description
Delicious and healthy fish tacos topped with fresh corn salsa, perfect for a weeknight dinner or a weekend gathering.
Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 6 small corn or flour tortillas
- 1/2 cup sour cream (for topping)
- Lime wedges (for serving)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- In a small bowl, mix the chili powder, smoked paprika, garlic powder, salt, and pepper. Rub this spice mix over both sides of the fish fillets.
- Heat olive oil in a skillet over medium-high heat. Cook the fish for 3–4 minutes on each side, or until it is flaky and cooked through. Remove the fish and set aside.
- In a medium bowl, combine the corn, red bell pepper, red onion, green onions, cilantro, lime juice, salt, and pepper. Toss well and set aside.
- Warm the tortillas in a skillet or microwave until they are soft and pliable.
- Flake the fish into large chunks. Fill each tortilla with fish and spoon generous amounts of corn salsa on top.
- Add a dollop of sour cream and finish with a squeeze of lime.
Notes
Serve with extra lime wedges and hot sauce for those who like an extra kick. Store leftovers in airtight containers in the refrigerator for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: fish tacos, corn salsa, quick dinner, spicy tacos, healthy dinner