Fish Tacos with Corn Salsa

Created by Chef Robert Irvine

Ingredients (Serves 6)

Corn Salsa

• 1 cup small diced red tomatoes
• ½ cup roasted corn kernels
• ¼ cup thinly sliced green onion
• ¼ cup small diced yellow onion
• ¼ cup cilantro leaves, minced
• ¼ cup red wine vinegar
• 3 oz. vegetable juice
• 2 jalapeños, seeded, small diced
• Salt and pepper

Tacos

• 1 lb. halibut or firm white fish, cut into 3 by ½-inch pieces
• 18 six-inch corn or flour tortillas
• 2 cups romaine lettuce, thinly shredded, ¼-inch thick
• 1 lemon

Directions

1. Make the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapeños and salt and pepper to taste, mixing well. Refrigerate for 30-60 minutes.
2. Make 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.
3. 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 tbsp. of the corn salsa and serve.