Fish Tacos With Fresh Corn Salsa
Serves 6; makes 12 tacos. Recipe is by Corinne Cook. The corn salsa can also be used as a dip.
1 or 2 ears of fresh corn, shucked and kernels cut from cob (about 1¼ cups)
1 tbl. butter for sautéing corn
½ cup chopped purple or sweet onion
½ cup chopped red bell pepper
¼ cup chopped fresh cilantro
Pinch of salt and freshly ground black pepper
Juice and zest of 1 lime
Fish for tacos
6 (4-oz.) tilapia, or fish of your choice, fillets
Salt, black pepper and cayenne to taste
Sour cream to taste
12 (5-inch) corn tortillas
Sliced avocado, optional
1. To make salsa: In medium, nonstick skillet, melt butter and add corn kernels. Stir and cook until corn is bright yellow. Don’t overcook it, you want is still crisp. Remove from heat and allow corn to cool.
2. In separate bowl, add onion, bell pepper, cilantro and the cooked corn. Season to taste with salt and pepper. Stir in zest and juice of lime. Set aside for flavors to meld. Refrigerate if you do this ahead of time.
3. For fish: Lightly brush each fillet with olive oil and season to taste with salt and pepper. Grill or sauté fillets about 3 minutes per side or until cooked through.
4. To make taco: Warm tortillas according to package directions. Spread a little sour cream on each tortilla, top each with a piece of fish and corn salsa. (Each fillet makes 2 tacos.) Sliced avocado
can be added to taco if desired.