With the busy holidays coming up, all of us are looking for quick, simple and healthy dishes to make on those nights when we have a million things to do from grocery shopping to picking up relatives at the airport. That’s why I’m sharing this delicious recipe for Fish Tacos with Corn Salsa from Everyday Health’s Food for Thought online series featuring Claire Thomas.
As Claire explains below, corn salsa is a healthy and delicious way to get kids (and fussy adults) to eat fish.
Fish Tacos with Corn Salsa
- 1 halibut filet (about 1/2 pound)
For the corn salsa:
- 2 ears corn
- 1 jalapeno, finely chopped
- 3 tablespoons finely chopped red onion
- 1/2 lime, juiced
- 2 tablespoons chopped cilantro
- Crema (runny sour cream or cream fraiche)
- Cotija cheese (any crumbly cheese)
- 4 corn tortillas
- Chopped lettuce to taste
- Drizzle both sides of the halibut with olive oil, sprinkle with salt and pepper. Grill on medium high heat for 5 minutes per side or us a grill pan.
- Meanwhile, grill the corn until the kernels blacken a bit (about 1-2 minutes a side).
- In a small bowl, combine the jalapeno (use a pinch, but more if you like a lot of heat), red onion, and lime juice.
- Slice the kernels off of the corn cob and add them to the bowl with a big pinch of salt and pepper. Add the cilantro and stir to combine. Taste to see if it need more seasoning or spice.
- Heat the tortillas on the grill so they're warm and pliable.
- Flake the halibut using a fork (or your hands).
- To build the tacos, add a heap of fish in the middle of the tortilla, drizzle with crema, top with the corn salsa and a little lettuce, finish with a sprinkle of cheese.
- Serving size: 1 taco
Recipe, video and picture used with permission.