Description
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.
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