Fiery Fish Tacos with Crunchy Corn Salsa
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Excellent! ~ These tacos are sooo good. I can't wait to make 'em again. But, here's the only thing...the recipe for the spices makes waaaay too much. So, cut it at least in half (you'll still probably have too much left over). We reduced the amount of the red pepper as well and they were still too firey for our (spicy) taste. The salsa mixture is wonderful (although I couldn't finD jicama in our store). We didn't fnd the salsa dry at all because the sour cream adds a creamy taste. Toss the tortillas on the grill for a bit. YUM! This one's a keeper! :)Read More
Excellent! ~ These tacos are sooo good. I can't wait to make 'em again. But, here's the only thing...the recipe for the spices makes waaaay too much. So, cut it at least in half (you'll still probably have too much left over). We reduced the amount of the red pepper as well and they were still too firey for our (spicy) taste. The salsa mixture is wonderful (although I couldn't finD jicama in our store). We didn't fnd the salsa dry at all because the sour cream adds a creamy taste. Toss the tortillas on the grill for a bit. YUM! This one's a keeper! :)
Delish! I blackened the corn in a skillet (no oil or water) and added diced avocado. This was so very good! Enjoy!
Not bad at all. Tilapia is great for people who aren't crazy about fish because it is so mild, you almost don't even know it's there. Because the salsa was a little bit bland, Husband topped the tacos with a little medium Pace salsa. Oh, I also learned an important lesson about corn tortillas tonight - when the recipe says to use two, you really do need to use two. I made the first taco with one, and it ended up disintegrating on to the counter... Good recipe though. Thanks!
INCREDIBLE! Only changes were I cooked the corn tortillas in 2 Tablespoons oil to make them hold together, and that worked well. I also used Alaskan Halibut. We like spicy, and we were not dissapointed! I also cooked the corn as another member had suggested. As we would say when we haul in a nice Halibut, "It's a keeper!" I will make this again and again!
This recipe was really full of flavor. Next time I will use 1/2 as much salt, but the rest was awesome!
I LOVE spicy food but this was way too much cayanne papper. I should have cut it back to about half of what is called for. I used canned corn nibblets but did not cook the corn first. BIG MISTAKE. The recipe doesnt tell you to cook the corn but I should have figured it out. Cook the Corn first! The salsa is the best part of the dish. Magnificent! But the fish is so-so. I couldnt find the jicama at the market. So I rated it 4 because of my own errors but I will make it again the right way and we will see....
I sprinkled the spices too liberally, my husband thought this way too hot. I loved it as is, but next time I'll make it a bit less hot. I did not use sour cream, but I had guacamole that I put on instead. I used flour tortillas because I like them better. There was plenty of corn salsa (no jicama could be found, I added a bit of tomato), so I am making this again tonight. I loved it, just be careful on the spices if others are spice-sensitive!
Yum! Great light meal with lots of flavor. I didn't think I would like the corn salsa on it but that really made the entire taco.
Awesome, awesome, awesome. Everyone I serve this to asks me for the recipe. I always follow another reviewer's advice and put sour cream, cilantro, lime juice, salt, jalapeno, and cayenne into my food processor, blend it up, and serve it along side. Most of my guests just mix it into their salsa. I also like to dredge the fish in cornmeal before cooking them for a little crunch. Best fish taco EVER!
I was excited to get home and try this recipe. The seasoning for the fish was super. I didn't make the salsa so I can't comment on it but instead I filled up the tortilla with the fish, shredded lettuce, tomato and a spicy yogurt/sour cream sauce.
This is the most delicious fish taco recipe ever. Even my kiddos love it. I didn't change anything at all, followed the recipe exactly, and it's wonderful. It's one of our new family favorites. Thank you so much for sharing this recipe, we wanted to try fish tacos for a long time but didn't like most of the recipes, this one is PERFECT!
Another great idea, unfortunately written. I bought the ingredients for this recipe without reading the amounts called for (my bad), but was able to adjust them as I made it. An inexperienced cook following this recipe is going to end up with incredibly salty fish that will burn their face off. Even changing the tablespoons to teaspoons is going to be HOT, so I would suggest just seasoning the fish to your taste. The salsa is full of great textures, colors, and flavors, but is bland as written; salt and cumin helped make it a great contrast to the fish. In the end, we enjoyed these very much, but I can only recommend title - and can only assume that all the great ratings came from people that did not follow this recipe as written. Sorry!
This is a keeper! It is spicy, I may cut back on the spices but my husband loved it the way it was. I have been looking for a great salsa recipe and found it in this recipe, the corn salsa is awesome.
I made this with salmon because that was the fish I had on hand. It was very good. The amount of cayenne just terrified me so I cut back to one tablespoon and it was more than enough. I substituted diced tomato for the red pepper in the salsa but added a few shakes of red pepper flakes. Whole wheat tortillas rounded out this very tasty meal. Thanks for the recipe
Wow...I totally disregarded the amounts of cayenne, salt, etc. I think it's a typo because that is WAY too much of both for this amount of fish. Maybe it's supposed to be teaspoons? Anyway, the salsa was fabulous and so fresh tasting. Wonderful foil to the spicy fish. Lots of sour cream, the salsa, fresh corn tortillas slightly warmed - fish taco heaven! Thank you!
Absolutely loved it. The best fish tacos I've ever eaten. They are way, way too hot the way the recipe states. I made them exact and then just scraped most of the spices away from the fish after they were cooked. I'm making again tonight and I plan to sprinkle the spices very, very lightly. And, I'll just scrape away if it's too much. The salsa is to die for--I'll be making that all summer long. I still give 5 stars, because it's a super easy modification.
I was a little intimated about making fish tacos but the corn and red bell pepper topping was delicious! I did not have jicama or red onion so I just omitted those. The warm corn tortilla and the cool sour cream topping hit the right spot! It was a very easy dinner and I'll be using this in the future.
Tasty and easy to prepare.
Omitted the jicama because I didn't have it. I also made a jalepeno sour cream sauce instead of just plopping sour cream on them. Delicious!!
This was very good, I made a few adjustments, the amount of cayenne pepper was way more than we like and we like moderately spicy foods. The corn tortillas were too dry tasting so we had our second taco with flour tortillas, much better ( the corn tortillas you can get in places with very fresh tortillas would probably be fine, our stores only carry fresh for 30+ days tortillas). My husband loved the salsa, but we felt it was a little dry, will probably add a little fresh diced, seeded tomato to it next time. Good combination otherwise
I have never had fish tacos before, but my husband and I love mexican so we couldn't wait to taste it. PHENOMENAL! It is very spicy, so if you have children BEWARE! I recommend having CHOLULA mexican hot sauce with it. It really accentuates the flavor. And, if you've never tried Jicama (this was my first time) it's a good healthy snack :)
Overall the recipe is good, but the seasonings are a little too much. Very salty and too much cayenne pepper. I recommend reducing the amount of seasoning you make and sprinkling it lightly.
We LOVE these!! So easy to make- light and delicious. We use flour tortillas instead of corn. One of my favorite recipes.
This was our first attempt at fish tacos. They were good enough to convince us to try fish tacos again, but probably not with this recipe.
Wonderful just as written! Hot, cool crispy Mmmmm
Awesome, clean, simple, great for lunch
This was delicious! I made some adjustments - no jicama, extra cilantro, less cayanne. Great! Really fast & easy as well. I don't have a grill, so I used a Le Crueset grill pan & it turned out fine. Like another reviewer said, I would use flour tortilla next time, because I don't think my grocery's corn are that fresh.
Fantastic!! This is one of those recipes that deserves more than 5 stars. The fish has quite a kick, but that corn salsa follows right after and cools it down. The salsa is KILLER. Only change I made was to add cumin and garlic powder to the fish. Make sure you serve it with lime wedges so everyone can squeeze more juice on their tacos. I'll make again. Thanks :)
This just wasn't my taste. But my husband said it was good
followed recipe exactly-gotta we did not care for this-
The corn salsa is so good it changed my life! I serve this dish with every topping in a different bowl so everyone can assemble their taco to their taste. The colors are lovely and the taste is fantastic. Really, really good=:)
We fixed these tacos for a group of friends who gather at our house on Friday nights for fellowship and food. THEY WERE GREAT. Our friends were still raving about them on Sunday morning when we met for breakfast. We did follow some of the recommendations that suggested cutting back on the cayenne pepper for those who like less spicy food. We had the "hot" fish and the not so "hot" fish. We will definitely make these again.
we absolutely loved this! this was our first time having fish tacos, the corn salsa was delicious and zingy, the spices on the fish were a perfect not too spicy blend of goodness! definately a keeper, they taste great on flour tortilla's as well.
Scrumptious recipe! I didn't use salt but did add black beans and scallions to the crunchy corn salsa as well as melted shredded cheese (mexican blend) to the tortilla. I also sautéed the fish in a little butter instead of olive oil and just added the cayenne and black pepper while sautéing, and it stuck just fine. Yum!
Dee.Lish.Ish. Loved these, even managed to make my picky husband try some, and he loved them. Thanks for the recipe!
I dont even like fish and this was sooooo good! I just cant say enough about it!
These were DELICIOUS! I didn't use any jicama in the salsa but did add some black beans and it was soooo good. However, I would definitely suggest cutting back to about half on the spices for the fish. I had a lot left over. Also, I would reduce the proportion of cayenne pepper - SUPER spicy. We also added white rice to the tacos, which helped with the spice. I will definitely be making this again!
Really amazing - I added cumin and honey and used seeded cucumber in place of jicama. The salsa goes perfectly with "Fish Tacos Ultimo" if you're looking to change up the spices for your tilapia.
My husband and I are trying to include more fish in our diet. He is a fish fan, I am not. Usually I only rate recipes if I stuck to the original recipe, but felt that this one needed another rave review even with the modifications I made. I used frozen corn (just ran it under tap water to defrost - didn't cook it), 1/2 cup yellow onion (it's what I had), skipped the jicama (couldn't find any), skipped the cilantro altogether (can't stand it), and used bottled lemon juice (didn't have a lime). I stirred the sour cream right into the "salsa" (didn't read the directions right) and added a bit of fresh ground pepper. I used Tony Cachere's cajun seasoning in place of the cayenne pepper as the seasoning for the fish. I brushed with olive oil and then LIBERALLY coated the fish with the seasoning. It was JUST the right amount of "fiery" spice. To be such a simple recipe, this was fantastic. I ate two tacos myself which is saying a lot for someone who is so anti-fish like I am. I usually take one bite of a fish recipe, gag, and leave the rest for my husband and teenagers to consume. The corn "salsa" added just the right amount of crunch and the freshness of the ingredients paired nicely with the fish. I am DEFINITELY going to put this in the regular rotation.
just like in San Diego
These tacos are amazing! We just melt cheese on the corn tortillas...in the oven on broil. They soften up and then you don't have to mess with the oil...less time consuming. You have to try these...they belong on a mobile taco truck!
Very delicious fish tacos! I cut the cayenne pepper and salt in half and added garlic powder to the fish as well! The corn salsa was very good!
This was wonderful! Read thru the reviews and based on others experience, decreased the cayenne pepper to 1/2 tsp which was plenty for my gf and I! I also didn't have any jicama, so I diced 2 Granny Smith apples and the salsa was just terrific! My gf has requested it again for tomorrow! Thx for a wonderful recipe!!
This is an excellent recipe. I made it with mahi-mahi. I processed the jicama, the onion, and the pepper in the food processor, which made the salsa nice and moist. It made a ton of the stuff...good thing we really liked it!
Super yummy! I would definitely use less cayenne pepper and onions than the recipe called for though, we made it with half and it still had a kick! Definitely really good and an exciting dish!
I didn't use the jicama, but the salsa still tasted great. The combinations of spices for the fish were good, but I think next time I will use a little less of it. My husband and I love spicy food, but this was a bit much. Also, we used hard taco shells instead of soft.
this is only for the salsa i cooked the fish differently but it is so good!
soooo amazing. I marinate the fish in lime juice, olive oil and chili powder for about 30 minutes before grilling in a cast iron pan (blackened tilapia filets taste so yummy for this!) I also use a can of Mexican corn and add cilantro, chopped tomato and avocado and lime juice when I don't have all the fresh veggies on hand. Obviously fresh beats canned, but still works great!
As others have mentioned, this recipe was fantastic with a slight adjustment to the spices. We only used a pinch of salt and a slightly larger pinch of cayenne pepper. No need to use oil to cook the tortillas if you throw them on the griddle, and they were crispy enough that they held together with just one rather than two. We omitted the sour cream in favor of guacamole and added a little pepper jack cheese to the tortillas while they were on the griddle. Great recipe, this will definitely enter the regular week rotation!
This was the best tilapia I have had. However, the corn salsa needs a tomato base.
My husband and I don't normally eat fish but we thought we would try this out because it looked too good! I used a cajun spice blend instead of the cayanne and I added black beans and used green onions instead of red. We're definitely going to be adding this to our regular menu!
crazy good! the only thing I would change is to back off on the cayenne for the seasoning. other than that they were great!
We like spicy fish, so this was perfect. We loved the salsa and the fresh healthy taste of this fish taco recipe. We will definately make this again.
THESE WERE AMAZING! Some changes I made: Used 1 chopped tomato instead of jicama, omitted the red bell pepper, added a chopped serrano pepper to the salsa, added a chopped avocado to teh salsa and added more cayenne pepper. The balance of the cool sour cream with the spicy fish is perfect. I will definitely be making these again.
omited bell pepper and jicima. Used shallot instead of red onion because I had it. Used whole wheat flour with the spices. Used flour tortillas. Added shredded lettuce, olives, avocado.
Loved these. Great flavor for the fish. Wasn't too spicy because I reduced the cayenne down. Kids loved it too. The salsa was ok, a little bland but overall great recipe. Will definately be using again.
This recipe was delicious. I did not use any salt and it turned out great. I also made a cilantro lime sour cream and topped with avocado. The jicama really makes the salsa unique (in a good way)!
This was way to spicy for our liking!!!!
I think this would have been a great meal, except we didn't cut down on the amount of cayenne pepper it said to use, and unfortunately the fish was just too spicy for our taste. I would definetly cut down on the spices. My son loved the jicama in the salsa though, and he ate several spoonfulls of just that!
I used a different fish recipe for this but used the corn salsa from this recipe. It was very tasty. I used fiesta corn but couldn't find the jicama.
These were super good. I agree with some of the other comments that there is too much seasoning. I only used half of what it called for and still had a ton left over. Also I added black beans. I would make these again for sure.
You can substitute the jimaca with water chestnuts. They have the same flavor and texture that the jimaca adds to the dish and are more readily available to a lot more people.
This dish came out way too spicy for my family. Next time I will not season the fish and use the veggie combo to season the tacos.
This is really good for a very quick meal... I had everything to make this except the jicama so I left that out. I may try and add that in the next time I make this. Also instead of making the cayenne/salt mixture, I just sprinkled each side of the filets with Tony Chachere's. This is a really good recipe. Someone mentioned that their corn tortilla broke when they only used 1. If you warm them up either in the microwave or with oil on the stove, they will be more pliable and less likely to break.
These did not excite us. Very heavy on the chipotle. Just seemed like something was missing.
These were good but to us not great. I used mahi mahi instead of tilapia but I dont' think that took away from the dish. The "salsa" was good, but we just felt like it was missing something.
Yes, I know I should have realized that when it said fiery, it would be hot. But holy hannah, I cut the cayenne to 1 tsp., pepper and salt to 1/2 tsp each and it still almost took our heads off.(to those who can eat it that hot, hats off to you) Still it was fabulous, and you HAVE to make the corn salsa with it. I doulbed corn (no jicama) and chopped up a avacado. My kids loved it, the oldest even loved the heat, youngest not so much and my husband ate it sans the salsa or avacado. With a little tweaking for our "tender midwest" palate, I will definatly make this again.
Excellent! A little spicy with the cayenne pepper but the sour cream and corn salsa contrast the heat nicely. I found jicama at the store, it added a nice crunchy texture to the corn salsa. I will definatley make this again, in fact I plan to make it tomorrow for my parents!
Loved this dish. I did cut back on the spices. I also added diced tomatoes and a can of black beans to the salsa. Yummy! The salsa was colorful and great with tortilla chips as well. I plan on making this dish again soon.
We'd cut back a little on the 'heat' but these were delicious and easy! My husband couldn't stop eating.
If I could give these 10 stars, I would. They were amazing! Made my eyes water whle the fish was cooking it was so spicy! Please try to find the jicama, it adds sooooo much to this dish! It really gives it a cool, sweet crunch. Fresh corn is best, although the canned corn wasn't bad at all. Will be making this weekly!
These were really good but... DO NOT COOK IN DOORS WITH A GRILL PAN. I had to open every window in the house,(March in NY, we were very cold!) my husband and I were coughing up a lung. I had to shut the door to my kids rooms so they would not choke! I went to 3 different supermarket/fruit stores to find Jimica and I really don't think it added flavor to the corn salsa, it did add crunch but that is about it. I will make these again but only in the summer when we can BBQ the fish! They were very hot and I cut the cayenne pepper down to a tablespoon.
Fabulous recipe!! I am not a fan of cilantro (smells like dish soap to me!) but the salsa is great with the fish. My husband, sister-in-law and brother-in-law, who are Mexican loved the flavor of the fish and the salsa. I used Red Snapper and Cod and Red Snapper was out favorite. Next time I will try Halibut. Thanks for the recipe.
Have to give 4 stars the way it is written. Prepared it as written first time and liked it. Decided to use Chef Prudhomme's Blackened Redfish spice instead of mixing the spices in the recipe. Not only did it take less time, but the flavor was really great! I love the corn salsa. I added black beans and it was perfect.
I have been looking for a fish taco recipe and have had no success until now. The jicama really adds a lot to this dish so definitely make the extra effort to get it if you can (whole foods has it). The crunch and blend of ingredients in the salsa is great! Also, I only used half the salt, pepper, and cayenne. I think next time i'll make it just a little spicier. We also added guacamole as a topping too which was great combined with the other ingredients. Will definitely make over and over again!
Awesom recipe! I substitued the cilantro with parsley & jicima with mango for a little variation.
This is a great recipe for other 'wild caught fish'. The corn salsa is great!
This was wonderful and so easy! I used 1 cup of corn, 6 green onions, 1 cup of chopped tomatoes and 1/2 small can of diced jalapenos with 1 lime squeezed over it. I sauteed this mixture over the stove while I broiled the fish in the oven. Served with black beans and mexican rice. Delicious!
This was GREAT! The jicama gave a great crunch to the corn salsa. I used thawed frozen corn for time consideration and the salsa was still wonderful. Additionally, I just pan fried the talapia (1 tblsp olive oil heated over med-high heat, put in talapia, sprinkled side facing up with seasoning made in this recipe, cooked 3-4 min, flipped over, sprinkled the other side with seasoning, another 3-4 min or until fish flaked with a fork, then drizzled 1 tblsp melted butter over cooked talapia & it's ready to serve!!). This will definitely be in the meal rotation. Once cutting of veggies is done, this is a quick meal. Served with yellow rice and chips, guac, & hot salsa. P.s. If you aren't fond of spicy meals, reduce the cayenne pepper as this made the fish quite spicy....was perfect for me!
My family and I thought this was pretty good. Based on other reviews, I used granny smith apple in place of the jicama, which I couldn't find and we all thought that was a really nice touch. I also reduced the seasoning. Turned out I should have used even less salt, but a little more cayenne. I also tossed in avocado for the salsa and it was great. A few tweaks and this could easily be a 5-star.
Added black beans to corn mix and it was great! Cut back on the cayenne pepper tho! Lots of spice!
Giving these 5 stars despite the fact that they were too spicy for me. I am a wimp. I left out the jicama (couldn't find it at the grocery) and I grilled mine on a tabletop grill. Next time, I will cut WAY back on the spices and grill them outdoors. The pepper nearly asphyxiated me! Haha. But these ARE delicious. The salsa was phenomenal, and the coolness and sweetness of the salsa complements the spiciness of the fish perfectly. Will definitely make them again, with less "heat."
SO SO GOOD! I made this two weeks in a row. I love this dish. Highly recommended
So good and easy! The dressing was even better (and spicier) the next day!
After having this recipe saved for some time, I finally made it...and it was INCREDIBLE! Instead of grilling the fish, I just seared for a few min on the stove in a pan with a little EVOO. I warmed the tortillas in the oven to make them crispy and topped with the salsa, a bit of sour cream and a squeeze of lime juice! Very light, refreshing and satisfying. We had some salsa left over, which I plan on using later this week for some steak fajitas we are making. I highly recommend this!
So so yummy! I did not use the jicama or the pepper but everything else was awesome!
What a delicious recipe!!! The only thing I did different was cheating and used blackened seasoning for the rub mainly for ease and love of that seasoning. The corn salsa is wonderful! I also made Beso Guacamole from Eva Longoria's recipes! And had rice and asparagus as sides? No leftovers and we will be making this again for certain!
The salsa was bland and didn't go well with the fish.
I couldn't find Tilapia at the grocery store so I substituted it with Orange Roughy. I rubbed a thin layer of the spices directly on both sides of the fish, then grilled it in a pan coated with olive oil and butter. I also made some basmati rice with butter and cilantro. My family loved this recipe -- I had one comment that it was better than Chipotle.
Follow this recipe and you won't be disappointed.....I just finished eating my 3rd taco EXCELLENT !!!
Loved these fish tacos! They sounded delicious from the recipe and did not disappoint!! Did not use jicama, but substituted black beans. Could also add diced tomatoes and avocado. Also used chili powder instead of the cayenne pepper. Loved every bite and can't wait to make these again!
I am a big fan of spice and find that most recipes are too mild. This did not disappoint! I sprinkled the cayenne mixture liberally, and while the fish alone was too spicy for even my taste the sour cream and corn salsa balanced it really nicely. Did not have the jicama but the salsa was delicious without it. As it was just a little too hot for my partner's palate, next time I'll probably toss in a jalapeno into the salsa and sparingly use some cajun spice on the tilapia. Simple, fast, very fresh tasting, and easy to make.
Not a fan of Jacima
Fresh, fresh, fresh! Even two days later, the leftover salsa pops in your mouth. I had to substitute water chestnuts for the jicama as the one I bought must've been in the store shelf too long. Loved the spice on the fish, gave it a nice zing. Rather than topping it with sour cream, I drizzled the sauce from Breese823's Fish Tacos over it, adding a combination of jalapeno and red thai chili peppers but no cayenne (didn't want to make it TOO hot!), greek yogurt and fresh dill that I had growing like crazy. That, coupled with the salsa and a small handful of coleslaw mix on each taco, and you had a winner. I think I'm going to do the same thing this weekend for a bbq, but mix the grilled, cooled fish with the salsa as a salad, then offer Scoop tortilla chips on the side along with the sauce to drizzle. Definitely different!
I decided to make this last night for the first time. I have always heard about how good fish tacos are but these are amazing. My dad and brother who thought the idea was weird were actually amazed. Everyone came back for seconds. My five year old didn't like them, but I will be making these again soon.
Very Good! I made a couple of changes based off of available ingredients. Substituted black beans for jicama, lemon for the lime, and chili powder for the cayenne pepper. They turned out excellent! I also love the colors and plate appeal. We will most definitely have this again!
Cut the salt and the recipe is very good but adjust the amount of pepper as you go along!