Crispy Fish Tacos with Grilled Corn Salsa
These Crispy Fish Tacos topped off with a homemade Grilled Corn Salsa are perfect for your next Taco Tuesday, picnic, or backyard gathering. They are easy to make and some of the freshest tacos you’ll ever make.
- Total Time35 minutes
- Yield4 1x
Ingredients
Units
Scale
- 1 lb cod fish fillet, cubed
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp garlic powder, divided
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 large organic egg
- 3/4 cup sparkling water
- 4 soft flour tortillas, warmed or grilled
- sour cream, optional
- shredded cabbage, optional
- sriracha, optional
Grilled Corn Salsa:
- 1 cup corn kernels
- 1/2 cup red onion, chopped
- 4 oz cherry tomatoes, halved
- 1/2 cup fresh cilantro leaves
- 2 medium avocados, diced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 small limes
Instructions
- Grill corn on the cob for 3 to 5 minutes per side or until slightly charred.
- Remove corn kernels from the cob and place in a large bowl along with red onion, tomatoes, cilantro leaves, avocado, 1/2 tsp salt, and 1/2 tsp black pepper. Squeeze lime juice over the ingredients and mix. Set to the side.
- Cut fish filets into large chunks and season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
- Whisk (paid link) flour, cornstarch, egg, and 1/2 tsp garlic powder in a large bowl. Slowly pour in sparkling water. Lightly stir until combined.
- Heat the skillet to medium-high heat and add an inch of cooking oil. Dip the fish in the batter and fry it for 3 minutes per side.
- Serve with soft tortilla shells and optional toppings. Top with grilled corn salsa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Grill/Oven
- Cuisine: Spanish
Nutrition
- Calories: 449
- Sugar: 3.4g
- Sodium: 623mg
- Fat: 17.5g
- Carbohydrates: 50g
- Fiber: 7.7g
- Protein: 25.2g
- Cholesterol: 73mg