| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 cup small diced vine-ripe red tomatoes
- 1/2 cup roasted corn kernels
- 1/4 cup thinly sliced green onion
- 1/4 cup small diced yellow onion
- 1/4 cup fresh cilantro leaves, minced
- 1/4 cup red wine vinegar
- 3 ounces vegetable juice, such as V8
- 2 jalapenos, seeded, small diced
- Salt and freshly ground black pepper
- 1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
- Salt and freshly ground black pepper
- Eighteen 6-inch corn or flour tortillas
- 2 cups romaine lettuce, thinly shredded, 1/4-inch thick
- 2 lemon halves
Instructions
- For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
- For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
- Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 267 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 38 mg |
| Sodium | 566 mg |
| Serving Size | 1 of 6 servings |
| Calories | 267 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 38 mg |
| Sodium | 566 mg |
Reviews
This is a rating for the corn salsa. I followed the recipe exactly except for one thing. I am from San Antonio, TX and we know that salsa has to have a little more spicy to it. I only added 2 tablespoons of the red wine vinegar and about 1/4 cup Valentina Picante Salsa. Awesome!
The recipe is good, but I like my salsa with bolder flavors. I thought this salsa lacked a little zing.
I’m not sure if they’ve done it on purpose or not but this recipe is a bit different than the recipe they showed on air. Chef Irvine rolled his halibut in BBQ sauce before he put it on the grill, and smeared sour cream on the tortilla first before putting the fish on it. Both of those steps are left out here. Also, I’m not positive but it appeared to me as if he was using regular corn, and not these hard roasted corn kernels. I followed the directions with the exception of those three changes and it turned out absolutely delicious! All of the flavors blended very well. However, the thing that got me most interested while watching the show is absent from the recipe (BBQ sauce on the halibut, and because several other ingredients are missing or changed, this recipe is only a 3. Add the sour cream and BBQ sauce, let those roasted kernels soften enough or use non roasted corn, and its easily 4 stars, 4.5 if possible.
Chef Robert Irvine made this for me at the “Off Street Cafe” here in Cerritos, CA. Amazing taste, and totally fresh with the right amount of “zip” and “heat.” Scale of 1 to 10 on this dish, I give it a 9.5.