Spicy Fish Tacos with a Crunchy Corn Salsa

The first place Andrew and I ever lived together was a small studio apartment in a high-rise, just outside of D.C. and at that time I was still finishing my degree plus working full-time and taking other training courses for work. The long hours between the commute and work left us with little time for dinner in the evenings so we were always scrambling for a healthy but quick meal. When summer came, I would get home from work, and we would go downstairs to the community pool for about an hour to cool off and chat about our day. We would dry off, head upstairs and make these delicious spicy fish tacos for dinner before we would settle down to a dish of blueberry ice cream and That 70’s Show (a comfort show if there ever was one). This was our routine for the summer of 2017 and this meal was heavy in our rotation and we still make it often when we need something light, refreshing, and easy after a busy day. A lot has changed since then but we love reminiscing about the days in the studio, constantly rushing back and forth, living out of a suitcase, and trying to make the most of every moment that we weren’t frazzled from the hectic schedules we had at the time.

Fish may not be your favorite and if I’m honest, it isn’t ours either but if you’re looking to eat more fish, this recipe is simple and tastes amazing! The fish is cooked in minutes and the salsa can even be prepared the night before. Here are a couple things that can help make these tacos even better:

We love using jicama in this salsa, but it can sometimes be hard to find. If you aren’t able to find it at your standard grocery store, try visiting one of your local international grocery stores since their produce section is usually well stocked with an expansive variety of different fruits and vegetables. If you are unable to source jicama, try dicing up some radishes or water chestnuts for a good, neutral flavor with a big crunch.

For added flavor, texture, and protein, try adding some black beans to this salsa.

You do not need to grill the corn. If you’re short on time, try using frozen corn and sautéing it with the same spices. Add corn to a sauce pan over medium heat, cooking until the corn is slightly browned to have the same effect as charring from the grill.

Some toppings to consider for these tacos: sour cream, avocado, white sharp cheddar, hot sauce, jalapenos or scallions.

Let's get cooking!

SPICY FISH TACOS WITH A CRUNCHY CORN SALSA

INGREDIENTS

For the fish:

6 4-ounce tilapia fillets

2 tablespoons olive oil

Salt and pepper, to taste

2 teaspoons minced garlic

1 tablespoon ground cayenne pepper

Crushed red pepper, to taste

Juice of 1 lime

12 corn tortillas, warmed

For the salsa:

4 ears of corn, grilled

½ cup of red onion, diced

½ cup of red pepper, diced

1 cup jicama, peeled and diced

1 cup cilantro, finely chopped

2 limes, zested and juiced

3 tablespoons olive oil

Salt and pepper, to taste

DIRECTIONS

Preheat grill to a medium-high heat. Place the corn directly on the grill grates and cook until the husks begin to blacken, turning until fully cooked-about 20 or so minutes. When cooled, peel husks and slice vertically, cutting corn kernels loose.

Place corn in a large bowl. Add red onion, red pepper, jicama, and cilantro. Place the zest and juice of 2 limes in the bowl and drizzle olive oil over vegetables. Season salsa well with salt and pepper, mix well.

Clean and prepare fish. In a small bowl, combine salt, pepper, cayenne, and crushed red pepper. Brush each filet with olive oil and sprinkle filets generously with spice mixture. Arrange filets on grill grate and cook for 3 minutes on each side. Remove from grill and smash filets into pieces using a fork. Place about 2 tablespoons of fish on each tortilla. Top tortillas with preferred toppings and serve alongside salsa.