Fish Tacos with Fresh Corn Salsa

A couple days ago, I bought a pack of tilapia from Costco. I’ve mainly been just pan-searing them and serving it with quinoa salad, but Kevin suggested that I should make some tacos out of them. So yesterday, we went to the store to pick up some tortillas. These fish tacos were delicious, though it would have been nice if we had guacamole, but we had forgot to pick it up at the store.


2 pieces of tilapia, cut into pieces
1/4 cup of corn
1/4 onion, diced
1 small tomato, diced
Mint leaves, chopped (or substitute with cilantro)
Lettuce, chopped
Lime juice
1 lime, cut into wedges
Sour cream, for serving
Salt and pepper
1/2 tablespoon of Cajun seasoning

Once the tilapia is cut into bite-size pieces, place it in a bowl and toss with salt, pepper, and Cajun seasoning. Set a skillet on the stove at medium-high hear with a couple tablespoons of evoo. When the skillet is heated through, gently add in the tilapia, one at a time. Be careful when flipping the tilapia pieces over, so that it does not break apart. Cook both sides until it is nicely browned, and remove from pan.

To make the corn salsa, add corn, onion, tomato, salt, pepper, lime juice, and mint/cilantro in a bowl and mix well.

To assemble, place a piece of tortilla on a plate, then add lettuce, tilapia, a bit more lettuce, corn salsa and a dollop of sour cream. You can also add guacamole and Tabasco as well. Serve with a wedge of lime, then enjoy!

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