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Fish Tacos with Avocado Corn Salsa


The star of this dish is definitely the salsa.

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Rate this recipe 4.4/5 (20 Votes)


  • Tacos:
  • 4 tilapia filets
  • Juice of 1 lime
  • Cumin
  • Chili Powder
  • Salt and Pepper
  • 1 tbsp olive oil
  • Salsa:
  • 1 bag frozen corn, thawed and rinsed
  • 1/2 red onion, diced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 firm avocados, diced
  • Juice of 1 lime
  • 4 roma tomatoes, seeded and diced
  • lots of cilantro, rinsed and chopped
  • 1 tsp cumin
  • couple dashes of chili powder
  • salt to taste
  • 1 tbsp white vinegar
  • 1-2 tsp sugar


Adapted from


Step 1

In large bowl, add diced avocados and add lime juice. Add rest of chopped ingredients and spices and mix to combine.

Let tilapia filets marinate in lime juice and spices for at least a half an hour. You could let them marinade all day if you remember in the morning. Heat olive oil in skillet over medium-high heat. Add the tilapia filets and cook until they turn white and become flaky. The tilapia cook up quickly, about 2-3 minutes on each side, so stay at the stove and keep an eye on the fish! When the fish is done just throw it in a couple of tortillas, top with salsa and some hot sauce and chow down.


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