Fish Tacos with Corn Salsa (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 cup small diced vine-ripe red tomatoes |
1/2 cup roasted corn kernels |
1/4 cup thinly sliced green onion |
1/4 cup small diced yellow onion |
1/4 cup fresh cilantro leaves, minced |
1/4 cup red wine vinegar |
3 ounces vegetable juice, such as v8 |
2 jalapenos, seeded, small diced |
salt and freshly ground black pepper |
1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces |
salt and freshly ground black pepper |
eighteen 6-inch corn or flour tortillas |
2 cups romaine lettuce, thinly shredded, 1/4-inch thick |
2 lemon halves |
Directions:
1. For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
2. For 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 tablespoons of the corn salsa and serve.
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