Mexican Fish Tacos with Zesty Lime and Sweetcorn Salsa

Mexican Fish Tacos with Zesty Lime and Sweetcorn Salsa

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Barbecued tilapia fillets laid on corn tortillas and topped with a colourful, zesty corn salsa chock full of fresh Mexican flavours. The crunch of sweetcorn, red and spring onion, red and white cabbage and red and green capsicum mingles with fresh lime zest and juice, fresh herbs and seasoning. These fish tacos are beautiful, healthy Mexican fare at its very best!


Serves: 6 

  • Salsa
  • 175g sweetcorn
  • 2 tablespoon diced red onion
  • 2 tablespoons diced spring onion
  • 75g shredded red cabbage
  • 75g shredded white cabbage
  • 50g diced red capsicum
  • 50g diced green pepper
  • 50g fresh coriander leaves, finely chopped
  • 50g fresh watercress, finely chopped
  • 1 lime, zested and juiced
  • salt and ground black pepper, to taste
  • Fish
  • olive oil, for brushing fish
  • 2 tablespoons ground cumin
  • 2 tablespoons cayenne pepper
  • 6 (125g) tilapia fillets
  • 12 corn tortillas, warmed
  • 6 slices fresh avocado
  • 6 tablespoons sour cream
  • hot pepper sauce, to taste

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Preheat barbecue for high heat.
  2. In a medium bowl combine sweetcorn, red onion, spring onion, red and white cabbage, red and green capsicum, fresh coriander and watercress. Mix well; stir in lime juice and zest.
  3. In a small bowl combine cumin, cayenne pepper, ground black pepper and salt. Brush each fillet with olive oil, and sprinkle with spices.
  4. Arrange fillets on barbecue grate, and cook for 3 minutes per side.
  5. For each taco, top two corn tortillas with fish, salsa, sour cream and avocado. Finally, add a few dashes of hot pepper sauce (if desired).

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