My F&W
quick save (...)
Seared Fish Tacos with Serrano-Corn Salsa
© Phoebe Lapine

Seared Fish Tacos with Serrano-Corn Salsa

  • SERVINGS: Makes 4 large tacos
  • FAST

The fish in these healthy tacos is seared instead of fried. The spicy, chunky salsa spooned on top is delicious enough to eat on its own as a salad.

Slideshow: Tasty Fish Tacos

  1. 2 cups fresh corn kernels (from about 4 small ears of corn)
  2. 2 cups cherry tomatoes, quartered
  3. 1 small serrano chile, thinly sliced
  4. 2 tablespoons finely chopped cilantro
  5. Juice of 2 limes
  6. Sea salt
  7. 2 tablespoons extra-virgin olive oil
  8. 1 pound skinless striped bass, halibut, or other firm white fish fillets, cut into 1 1/2-inch cubes
  9. Four 8-inch flour tortillas
  1. In a medium bowl, toss the corn with the tomatoes, chile, cilantro and lime juice. Season the salsa with salt.
  2. In a large nonstick skillet, heat the olive oil. Season the fish with salt, add it to the skillet and cook over high heat, stirring frequently, until nicely browned all over and opaque throughout, 4 to 5 minutes.
  3. On a microwave-safe plate, warm the tortillas in the microwave at high power for 30 seconds, until soft and pliable. Transfer the fish to the tortillas and top with the corn salsa. Fold the tortillas over the filling and serve right away.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.