Grilled Fish Tacos with Corn Salsa
Ingredients
- 1.5 lbs mahi-mahi fillets or cod, tilapia, or halibut — patted completely dry
- 1 tsp smoked paprika
- 1 tsp cumin ground
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper adjust to taste
- 0.75 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 1 tbsp olive oil for brushing grill grates
- 2 cups fresh or frozen corn kernels about 3 ears of corn if using fresh
- 1 jalapeño (finely diced, seeds removed for less heat)
- 0.25 cup red onion finely diced
- 0.25 cup fresh cilantro chopped
- 2 tbsp fresh lime juice about 1 large lime
- 1 tsp honey
- 0.5 tsp kosher salt to taste
- 8 small corn tortillas 6-inch, warmed or charred over flame
- 2 ripe avocados smashed with a pinch of salt and lime juice
- 1 cup shredded purple cabbage
- 2 limes (cut into wedges for serving)
- hot sauce (optional, for serving)
- fresh cilantro sprigs for garnish
Instructions
- Heat a large cast iron skillet or grill pan over high heat until smoking hot. Add the corn kernels in a single layer (no oil) and cook undisturbed for 2 to 3 minutes until charred in spots. Stir and cook another 2 minutes. Remove from heat.
- In a medium bowl, combine the charred corn, diced jalapeño, red onion, cilantro, lime juice, and honey. Season with salt and stir to combine. Set aside to let the flavors meld while you prepare the fish. The salsa can be made up to 4 hours ahead and stored covered in the refrigerator.
- Pat the fish fillets completely dry with paper towels. In a small bowl, combine the smoked paprika, cumin, chili powder, garlic powder, cayenne, salt, and black pepper. Rub the spice mixture evenly over all surfaces of each fillet, pressing gently so it adheres.
- Preheat your outdoor grill to medium-high heat (about 400–425°F). Use a folded paper towel dipped in olive oil to wipe down the grill grates thoroughly — this prevents sticking.
- Place the spice-rubbed fish on the oiled grill grates. Cook undisturbed for 3 to 4 minutes — the fish will release naturally from the grates when it is ready to flip. Flip carefully and cook another 3 to 4 minutes until the fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 145°F. Remove from grill and let rest for 2 minutes.
- Use a fork to flake the fish into large, generous chunks directly on a platter or cutting board.
- While the fish rests, char the corn tortillas directly over a gas flame or on the hot grill for about 20 to 30 seconds per side until warm, pliable, and lightly charred in spots. Wrap in a clean kitchen towel to keep warm.
- Spread a generous spoonful of smashed avocado on each warm tortilla. Layer on flaked grilled fish, a handful of shredded purple cabbage, and a heaping spoonful of spicy corn salsa. Garnish with fresh cilantro and a squeeze of fresh lime juice. Add hot sauce if desired. Serve immediately.
Notes
Fish tip: Mahi-mahi, cod, tilapia, and halibut all work great. Choose the freshest option available and pat completely dry before rubbing with spices. Make-ahead: The corn salsa can be made up to 4 hours in advance. The spice rub can be mixed in bulk and stored in a jar for months. Storage: Store grilled fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat fish gently in a skillet over medium-low heat. Smash avocado fresh each time. Dairy-free: This recipe is naturally dairy-free as written. For a chipotle crema, use coconut yogurt mixed with chipotle in adobo. Gluten-free: Use certified gluten-free corn tortillas to keep this dish fully gluten-free.