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Chef Robert Irvine's Fish Tacos with Corn Salsa

Created by Chef Robert Irvine

Ingredients (Serves 6)

Corn Salsa
  • 1 cup small diced red tomatoes
  • ½ cup roasted corn kernels
  • ¼ cup thinly sliced green onion
  • ¼ cup small diced yellow onion
  • ¼ cup cilantro leaves, minced
  • ¼ cup red wine vinegar
  • 3 oz. vegetable juice
  • 2 jalapeños, seeded, small diced
  • Salt and pepper
Tacos
  • 1 lb. halibut or firm white fish, cut into 3 by ½-inch pieces
  • 18 six-inch corn or flour tortillas
  • 2 cups romaine lettuce, thinly shredded, ¼-inch thick
  • 1 lemon

Directions

  1. Make the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapeños and salt and pepper to taste, mixing well. Refrigerate for 30-60 minutes.
  2. Make the tacos: Preheat a grill to 350 degrees F. 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. Remove the fish from the grill and keep warm.
  3. 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 tbsp. of the corn salsa and serve.
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