Fish Tacos with Fresh Corn Salsa

Serves 4


Salsa:

1 ear corn, kernels sliced off

1 lime, juiced

1 large tomato, chopped

1 jalapeno pepper, diced

1/2 c. finely chopped purple onion


6-8 fillets of white fish

salt and pepper

chili powder

6-8 tortillas

1 c. queso fresco


In a bowl combine all of the salsa ingredients. Sprinkle with a bit of salt and pepper to get the flavors to come out a little.


In a hot skillet, drizzle a bit of oil. Place fish into skillet and season with salt, pepper, and chili powder. "Fry" on each side for 2-5 minutes, depending on how thick your fillets are. Fish is done when it flakes upon being gently pricked with a fork.

 

Roughly chop cooked fish. Add about 1 fillet to each tortilla and top it with the corn salsa and a bit of queso fresco. Serve and enjoy!

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