Fish Tacos with Corn Salsa

Name: Fish Tacos with Corn Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters roasted corn kernels; 6 servings Eighteen 6-inch corn or flour tortillas; 59 milliliters fresh cilantro leaves, minced; 59 milliliters thinly sliced green onion; 454 grams halibut or firm white fish, cut into 3 by 1/2-inch pieces; 2 smalls jalapenos, seeded, small diced; 2 lemon halves; 59 milliliters red wine vinegar; 473 milliliters romaine lettuce, thinly shredded, 1/4-inch thick; 6 servings Salt and freshly ground black pepper; 85 grams vegetable juice, such as V8; 237 milliliters diced vine-ripe red tomatoes; 59 milliliters diced yellow onion

Fish Tacos with Corn Salsa might be just the main course you are searching for. This recipe serves 6. Watching your figure? This dairy free and pescatarian recipe has 198 calories, 18g of protein, and 3g of fat per serving. It is a rather expensive recipe for fans of Mexican food. A mixture of onion, halibut, jalapenos, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.

Ingredients you will need

Salt And Pepper

Yellow Onion

Green Onions

Jalapeno Pepper

Cilantro

Tomato

Vinegar

Juice

Salsa

Corn

Equipment you will use

Bowl

For the tacos: Preheat a grill to 350 degrees F.

Equipment you will use

Grill

Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Fish

Equipment you will use

Grill

Remove the fish from the grill and keep warm.

Ingredients you will need

Fish

Equipment you will use

Grill

Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

Ingredients you will need

Lemon Juice

Tortilla

Lettuce

Salsa

Corn

Fish

Equipment you will use

Grill

Equipment

Bowl

Grill

Ingredients

Servings:

118milliliters

roasted corn kernels 6servings

Eighteen 6-inch corn or flour tortillas 59milliliters

fresh cilantro leaves, minced 59milliliters

thinly sliced green onion 454grams

halibut or firm white fish, cut into 3 by 1/2-inch pieces 2smalls

jalapenos, seeded, small diced 2

lemon halves 59milliliters

red wine vinegar 473milliliters

romaine lettuce, thinly shredded, 1/4-inch thick 6servings

Salt and freshly ground black pepper 85grams

vegetable juice, such as V8 237milliliters

diced vine-ripe red tomatoes 59milliliters

diced yellow onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Skyfall Pinot Gris. It has 4.8 out of 5 stars and a bottle costs about 13 dollars.