Grilled Fish Tacos with Corn Salsa + Tomatillo Avocado Salsa

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There’s a bomb ass taco truck by my house. I go there so much, one day I got greeted with “oh, you got new glasses!”. -_____-

I decided to take a crack at my own version of fish tacos with @savfat as my guinea pig. I decided on an easy and familiar fish – tilapia. You can use any kind of white fish that you like here – swai, cod, catfish, seabass, rockfish.

Since @savfat was my guinea pig and since she is indeed the self-crowned “sawss bawss”, I knew I had to step up my salsa game. Look… ion’t know if y’all know this or not but SALSA IS SUPER EASY TO MAKE.

I totally impressed myself. *pats self on back*

This recipe would be great on a grill. I don’t have a grill, but I do have a trusty Le Creuset grill pan that did the job. If you don’t have a grill, I’d invest in a grill pan.

And I know this looks like a shit ton of ingredients but really, it’s the same ingredients over and over again. Go ahead, read ’em. Don’t be scared! If I can do it from my impossibly tiny kitchen, I’m sure you can do it from your reg’la sized one.

For the fish: jalapenos, cilantro, limes, tortillas, chili powder

For the fish: jalapenos, cilantro, limes, tortillas, chili powder

 

The tilapia just out of the marinade. Pat off some of that liquid before grilling, and brush with a little oil to prevent sticking.

The tilapia just out of the marinade. Pat off some of that liquid before grilling, and brush with a little oil to prevent sticking.

 

Grill pan times!

Grill pan times!

 

So, I didn't get the whole "gorgeous grill mark" thing and I was really sad for a minute, then I remembered I'm just going to flake it all up to put in the taco anyway so... *kanye shrug*. Don't sweat this part too much. Just cook the fish.

So, I didn’t get the whole “gorgeous grill mark” thing without the fish flaking apart… and I was really sad for a minute. Then I remembered I’m just going to flake it all up to put in the taco anyway so… *kanye shrug*. Don’t sweat this part too much. Just cook the fish.

 

Corn and roasted poblano salsa time!

For the corn salsa: poblano chile, FRESH CORN (it's better with fresh, I promise. You can use frozen if you HAVE to though), red onion, limes, jalapenos.

For the corn salsa: poblano chile, FRESH CORN (it’s better with fresh, I promise. You can use frozen if you HAVE to though), red onion, limes, jalapenos.

 

I roasted the poblano over an open flame on my stovetop. You could do it on a grill... and I guess you could do it in a pan if you don't have a gas stove. Or you could do it in the broiler. Basically, char the skin, that gives the flavor.

I roasted the poblano over an open flame on my stovetop. You could do it on a grill… and I guess you could do it in a pan if you don’t have a gas stove. Or you could do it in the broiler. Basically, char the skin, that gives the flavor.

 

Tada! After a little corn shuckin', lime squeezin' and cilantro choppin, you have fresh corn salsa.

Tada! After a little corn shuckin’, lime squeezin’ and cilantro choppin, you have fresh corn salsa.

And now the tomatillo avocado salsa.

 

For the tomatillo avocado salsa: white onion, cilantro, tomatillos, limes, serrano chiles, garlic, avocado. You should be excited at this point.

For the tomatillo avocado salsa: white onion, cilantro, tomatillos, limes, serrano chiles, garlic, avocado. You should be excited at this point.

 

Spicy creamy fresh tomatillo and avocado salsa. SO good.

Spicy creamy fresh tomatillo and avocado salsa. SO good.

 

Finally, the garlic crema.

The simplest of the sauces - just mix everything in a bowl.

The simplest of the sauces – just mix everything in a bowl.

Salsa party!

Salsa party!

 

Tortilla, grilled tilapia, and the corn salsa. I mean... you could eat it just like this, but we made two more sauces! Yay!

Tortilla, grilled tilapia, and the corn salsa. I mean… you could eat it just like this, but we made two more sauces! Yay!

 

Pow! Grilled fish tacos with homemade salsas!

Pow! Grilled fish tacos with homemade salsas!

 

Anaheim Chile Marinated Grilled Fish Tacos with Corn and Roasted Poblano Salsa and Tomatillo Avocado Salsa

makes 8 fish tacos in 45 minutes

Ingredients

For the grilled fish:

1 lb of white fish (tilapia, swai, catfish, seabass, etc)

1/4 cup of canola oil

1 lime, juiced

1 tbsp chile powder (I used chile california molido, a.k.a. anaheim chile powder)

1 jalapeno, chopped

1/4 cup cilantro leaves, chopped + more for garnish

shredded cabbage

green onions, chopped

8 flour tortillas

 

For the corn and roasted poblano salsa:

3 ears of fresh white corn

1 large poblano chili

1/2 red onion, diced

1 jalapeno, diced

1/3 cup cilantro leaves, chopped

1 lime, juiced

1 tbsp olive oil

 

For the tomatillo avocado salsa:

3-4 tomatillos, hulled and coarsely chopped

1/2 white onion, coarsely chopped

2 garlic cloves

1 serrano chili, coarsely chopped (seeds removed if spicy scares you… just leave them in, punk)

1/2 cup cilantro leaves, chopped

1 avocado, coarsely diced

1 lime, juiced

salt

 

For the garlic crema:

1 cup sour cream

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

1/2 lime, juiced

salt

 

Directions

For the fish tacos:

Mix canola oil, lime juice, ancho chili powder, jalapeno and cilantro leaves. Pour over fish and marinate for 15-20 minutes. Make the salsas while the fish is marinating.

Heat grill pan on medium-high heat. Remove fish from marinated and cook 3-4 minutes on the first side. Flip and cook 1-2 minutes on the other side, depending on the thickness of your fish.

 

For the corn salsa:

Microwave corn (with husk and silk still on) wrapped in damp paper towels for 4-5 minutes.

Roast poblano pepper over open stovetop flame until charred all over. If you don’t have a gas / flame stove, I don’t know what to tell you. Go buy a grill or something. Let cool slightly, remove seeds and chop coarsely.

Shuck corn from cob. Mix corn with chopped poblano, red onion, jalapeno, cilantro, lime juice and olive oil. Add salt and / or more lime juice to taste.

 

For the avocado tomatillo salsa:

(Note: If you have a blender, use a blender. I don’t, so these directions are for an immersion / stick blender. It’s the same difference, one just has a lid.)

Place tomatillos, onions and garlic in a high-sided bowl and pulse with stick blender until it becomes a course puree.

Add in serrano chili, cilantro and 1/2 of the avocado. Blend until desired consistency (I like mine pretty smooth).

Stir in remaining chopped avocado and lime juice. Add salt to taste.

 

For the garlic crema:

Mix all that in a bowl. Add more of which ever spice tastes good to you, leave out what doesn’t. BAM.

 

Assembly:

Heat corn tortillas in the grill pan for 20 seconds, until warmed through and soft. Top with flaked fish, shredded cabbage, corn salsa, avocado tomatillo salsa and garlic crema. Sprinkle with chopped green onions and cilantro. DEVOUR.

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