Get ready to transform your ordinary dinner into a Mexican culinary adventure that will transport you straight to the sunny coastlines of Mexico! These fish tacos aren't just a meal—they're a flavor explosion waiting to happen. With perfectly seasoned white fish, charred roasted corn salsa, and warm, soft tortillas, this recipe promises to be your new go-to weeknight dinner that looks and tastes like it came straight from a gourmet restaurant.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 8 corn tortillas
- 1 cup corn (roasted)
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime (juiced)
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt and pepper.
- Preheat your oven to 400°F (200°C) for roasting the corn. If you have fresh corn on the cob, you can roast it directly. If using frozen or canned corn, skip this step and proceed to the next.
- If using fresh corn, place the corn on a baking sheet and roast in the preheated oven for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Once done, let it cool slightly before cutting the kernels off the cob.
- While the corn is roasting, prepare the roasted corn salsa. In a medium mixing bowl, combine the roasted corn, diced tomatoes, chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside to let the flavors meld.
- In a skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and let it rest for a minute.
- While the fish is resting, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in foil and placing them in the oven for a few minutes.
- To assemble the fish tacos, break the cooked fish into large pieces and place them on each warmed tortilla. Top with a generous spoonful of the roasted corn salsa.
- Serve the fish tacos immediately with lime wedges on the side for extra flavor. Enjoy your delicious homemade fish tacos with roasted corn salsa!
Tips
- Choose fresh, firm white fish like cod, halibut, or tilapia for the best texture and flavor.
- Pat your fish fillets completely dry before seasoning to ensure a perfect golden-brown sear.
- Don't overcrowd the skillet when cooking fish—this helps achieve a crispy exterior.
- For extra flavor, add a pinch of cumin or chili powder to your fish seasoning.
- Warm tortillas just before serving to prevent them from becoming tough or brittle.
- If you can't roast fresh corn, high-quality frozen corn works perfectly as a substitute.
- Let your corn salsa sit for 10-15 minutes before serving to allow the flavors to meld together.
- Serve with additional lime wedges and optional hot sauce for personalized heat.
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 50mg
