Rating: 4.5 stars 4.5
955 Ratings
  • 5 star values: 638
  • 4 star values: 227
  • 3 star values: 59
  • 2 star values: 22
  • 1 star values: 9

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat grill for high heat.

  • In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

  • In a small bowl, combine cayenne pepper, ground black pepper, and salt.

  • Brush each fillet with olive oil, and sprinkle with spices to taste.

  • Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.


Editor's Note: If you saw this recipe in the "Vegetable Insurgency" article in the Jun/Jul/Aug 2015 issue of Allrecipes, we added 1 1/2 cups of baby arugula leaves to it. If you want to add more greens to these tacos, add the arugula in Step 2 when you mix together the salsa ingredients.

Nutrition Facts

351 calories; protein 28.7g; carbohydrates 40.3g; fat 9.6g; cholesterol 43.2mg; sodium 2415.7mg. Full Nutrition