Recipe by Nettie Cronish and Cara Rosenbloom, co-authors of Nourish
Cara Rosenbloom was inspired to make this recipe after enjoying a dinner party with friends where they cooked restaurant-style fish tacos with homemade salsa and guacamole. She emphasizes that seasoning your fish with the right spicy and savoury mix and using fresh cilantro are essential to making a tasty fish taco.
250 ml (1 cup) corn kernels
1 large tomato, diced
1/2 red onion, diced
1 jicama, peeled and diced
125 ml (1/2 cup) chopped fresh cilantro leaves
50 ml (1/4 cup) raw unsalted pumpkin seeds
2.5 ml (1/2 tsp) lime zest
1 ml (1/4 tsp) cayenne pepper, or more if you like it very spicy
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) paprika
2.5 ml (1/2 tsp) salt
6 fillets 110 g (4 ounces) each, tilapia, haddock or catfish
5 ml (1 teaspoon) extra virgin olive oil
12 corn tortillas, 10 cm (4”) each
30 ml (2 tablespoons) 2% Greek yogurt
125 ml (1/2 cup) fresh cilantro leaves
- Preheat the grill to high heat.
- To make salsa, in a medium bowl, mix together corn, tomato, red onion, jicama, cilantro and pumpkin seeds. Stir in lime juice, zest and salt. Set aside.
- To prepare the fish, in a small bowl, combine cayenne pepper, oregano, paprika and salt. Brush each fish fillet with olive oil and sprinkle with spices.
- Arrange fillets on the grill grate and cook for about six minutes or until the fish flakes easily with a fork.
- To serve, build the tacos. For each taco, top corn tortillas with fish, salsa, yogurt and extra cilantro.