Simple Fish Tacos with Corn Tomato Salsa


Cooking: Fish Tacos with Corn Relish & Salsa

Video taken from the channel: WPRI


Binging with Babish: Fish Tacos from I Love You, Man

Video taken from the channel: Binging with Babish


Fresh Mango Salsa

Video taken from the channel: Linda’s Pantry


How to Make Fiery Fish Tacos with Crunchy Corn Salsa | Fish Recipes |

Video taken from the channel: Allrecipes


How to Make Mango Salsa The Basics on QVC

Video taken from the channel: QVC Originals


Fried Fish Tacos | NYT Cooking

Video taken from the channel: NYT Cooking


Easy SHRIMP TACOS with Best Shrimp Taco Sauce

Video taken from the channel: Natashas Kitchen

Divide the fried fish, Corn and Tomato Salsa, Serrano Crema, and avocado slices among the warm tortillas. Serve with the lime wedges alongside. Note: Tranche is a French culinary term used to describe a cut of fish, meat, or poultry.

In general, a tranche is a. The white fish is lightly seasoned and grilled until flaky, and it’s served with corn tortillas. Of course, fish tacos are nothing without the toppings. �� These grilled fish tacos include crunchy cabbage, a homemade cherry tomato corn salsa, and a cilantro lime Greek yogurt sauce.

What is the best fish. Salsa: Drain and rinse the corn. Mix together the corn, spring onions, tomatoes, coriander, chilli, remaining lemon juice and zest.

Stir in the olive oil. For this week’s camping recipe you have to try out these Grilled Fish Tacos from Fresh Off The Grid! Quick and easy to make, and perfect for Taco Tuesday! THIS WEEK’S RECIPE: CAMPFIRE GRILLED FISH TACOS WITH SPICY CORN SALSA August 18, 2020. By Plattsburgh RV Store.

In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest. Step 3 In a small bowl, combine cayenne pepper, ground black pepper.

Step 1 To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

Stir in cabbage, corn, and jalapeño. Season with salt and pepper. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet.

Nutrition Facts for Easy Fish Tacos The tilapia is lightly pan-seared, rather than breaded and deep-fried, making these fish tacos a healthier alternative to many of their restaurant counterparts. Assuming you prepare about eight tacos total, each taco. Black Bean and Corn Salsa. In a small bowl, whisk together the olive oil, vinegar, lime juice, garlic, salt and pepper.

Set aside. In a large bowl, combine the black beans, corn, tomatoes, onion, and cilantro. Add the dressing and toss until well combined.

Drizzle both sides of fillets with oil; sprinkle with salt and pepper. Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients.

Serve with the fish.

List of related literature:

The fish is sautéed (not coated in batter and fried), tossed with smoky chipotle chiles, spooned into crisp taco shells instead of soft tacos, and served with a fruity salsa instead of a tomatoey one.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

WHY THIS RECIPE WORKS: Southwestern fish tacos combine grilled pieces of fish and crisp shredded cabbage with a tangy white sauce, all wrapped up in warm, soft corn tortillas.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

This is our go­to fish taco recipe because it combines three out of four of my favorite things: crispy fish, pineapple salsa, and freshly sliced avocado.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

Fish tacos are one of my signature dishes, so I decided to do a greatest-hits recipe that combines favorite elements: avocado crema, sweet and spicy mango salsa, and sautéed tilapia.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Add the fish, I tablespoon of the onion, and the tomatillos, cilantro, adobo sauce, coriander, salt, and egg.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Add the tomatoes, tomatillos, chipotles, salt, pepper, and herbs and stir to combine.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Spoon 2 Tbsp of the fish onto each tortilla, then add 2 Tbsp cabbage and a dash of salsa and top with a spoonful of spicy mayonnaise.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

Warm the tortillas for 20 seconds, add the fish, corn peach salsa and salsa verde (see separate instructions that follow); serve immediately with a lime wedge.

“Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever” by Staness Jonekos, Marjorie Jenkins
from Eat Like a Woman: A 3-Week, 3-Step Program to Finally Drop the Pounds and Feel Better Than Ever
by Staness Jonekos, Marjorie Jenkins
Harlequin, 2014

Assemble the tacos: Place some fish on each tortilla, then top with the pickled cabbage, slaw, and salsa.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Add the fish and cilantro, and cook for an additional 10 minutes.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Babish:I’m wearing a glove because tomatillos are toxic.
    Me, who was a prep cook for 5 months and made that salsa everyday: wut

    Also, to make the roasted taste come out more, roast all your veggies until fragrant, preferably over a grill. They you should be able to just add the roasted veggies into the blender and blend it all together. This results in a much smoother salsa though.

  • For me personally, after making this sauce, I would add just half of the mayo as the sour cream tastes so good on its own already. <3

  • Simple and delicious, not to mention beautiful! The colors are amazing and definitely triggers the appetite. The shrimp are vfc perfectly cooked. I really enjoyed this video Thank you����

  • Linda I’m making fish for dinner tonight. I would love to try out your Mongo salsa looks amazing but I can’t seem to find the recipe. Can you please give me the ingredients to your recipe or if there is a recipe with the your ingredients on your web site please tell me how to get it.

  • This is by far one of the best shrimp taco recipes I have ever heard of. Thank you. I enjoy your videos, but you giggle and talk silly way too much. I am trying to learn from you not enjoy you. All of that unnecessary guggling is not necessary to have a successful video which you do have without it.

  • Lol I am from mexico and these are not tacos:v and I just learned that tomatillos are toxic….. if that’s true I’ll be dead by now:v………….. no hate love your videos man

  • I made them yesterday and they were magnificent my husband said this is to now be placed in the weekly rotation. Together we had dinner on the table in 20 mins

  • Automatically you are attracting the viewers.The way of expression with smily gives some more attraction to the food in addition to it’s deliciousness.

  • To score the mango place the slice on the cutting board so as not to cut the hand! LOL! After scoring with knife use a spoon to scoop out the mango flesh.

  • OMG I just made it, my family love it, my husband eat half a dozen ��thanks so much Natasha. Really appreciate for sharing your portfolio of recipes ��

  • The jalapeno seeds have nothing to do with the spice it’s the membrane inside that contains capsaicin oils geez.
    Also i would advise using basa fish for this taco meaty clean taste and affordable

  • Made this last night. That sauce I didn’t have much faith in but gave it a try anyways. Very very good. Thank you. Will make this again. I did however add some crunch with some shredded cabbage.

  • These were good, I just made them for Taco Thursday- #TacoTuesdayisbasic. The kid ate 3 and demanded more. I added a scoop of crab meat to the shrimp at the last second of cooking (being extra) and I didn’t have sriracha so I used Tabasco in the sauce. I couldn’t find cotija so I used Feta. Im not one of those people who does whatever they want to a recipe then talks about how good it is…..the substitutions were made out of necessity!

  • A delicious and easy to make fish tacos recipe i have ever tried so far. I really like this amazing fish tacos recipe. Even i have a special fish tacos recipe. Check out the recipe here:

  • I tried this and it wassssssssssssssssss……. AMAZING it colerful tasty it was even tastier than my own shrimp tacos I will share this recipe with evreyone!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • First time on this site and I have to say that I followed this receipt to a tea. However, this is what I did a tiny bit different:
    1) I chopped up the shrimp into small bites and added some Old Bay Seasoning but I followed up with the rest of the ingredients.
    2) I used regular cabbage since I did not have any red cabbage.
    3) I used the smaller corn tortillas and added a bit of oil and fried them into the taco shape.

    I finished and layered each taco as Natasha did.

    These were so freak’n good that they rival Rubio’s Street Tacos (even without the bacon)!
    I love, love this recipe! I will make this again and again.

    I shop at Costco and purchased a large bag of de-veined shrimp and only take out what I am going to eat (as a single person), however this recipe is so good I am going to share with friends once COVID-19 lets me be around others. They are going to be wow’d for sure!

  • Ok I just made these �������� wow they are so delicious.. they are going on my meal plan list ����. Natasha, I love you channel thank you for all you do for us. ��

  • for the sauce i make one and instead of siracha i add chipotle peppers with the cream and mayo on the blender and i make a mango pico de gallo with pieces of avocado

  • I made these today. I like that it was only cabbage and onion and not slaw. Sometimes slaw can be a little filling. The avocado, cilantro and splash of lime juice was perfect. I already had ciracha mayo I used for drizzle. Definitely making these shrimp tacos again. Perfect and easy recipe for everyone…..

  • These shrimp tacos are seriously THE BEST thing I have ever tasted they are full of delicious flavor and the sauce is AMAZING! Thanks Natasha! ❤️

  • Aww, Baby Babish! I’ve been watching for about a year now, and I love looking back on these videos from before my time. You keep developing and growing, and its honestly a pleasure to watch this journey. Thanks for all the awesome cooking tips, from one chef to another.

  • This looks so Delicious! I wish I could make it that good 😉 Well You have earned a new Subscriber!!! Amazing Work, Waiting for your new video:) Hey In the mean time, can you Visit my Channel! Your Suggestions are Welcome! Subscribe if you like it:-))

  • I start by squeezing lime juice & throw in the chopped onions second. By the time you prep the other ingredients the onions should be less bitter after having “cooked” in the acid. Just a tip:)

  • I love seeing ur channel looks good! Just to let you know, when you fire up the tortilla in the stove the blue part of the fire is mercury. If contacted by the tortilla mercury will be on the tortilla might want to research that

  • First of all pico the gallo is not salsa, and for sure it doesn’t go with garlic. Second who toll you to use pumpkin oil and kosher salt? jeez.

  • Get to the point!  We don’t have all day.  Tiresomely long videos are disrespectful.  So is leaving half the mango on slices to throw away.  Before you make a video, learn to chop and peel a mango properly.  You cannot teach when you have not learned yet.

  • Excellent recipe! I personally don’t like when people cook salsa….authentic salsa is never cooked. Length of the videos are appropriate since your kitchen isn’t attached to a drive thru window…..I’m just saying for those with negative comments.

  • I WOULD USE SMOKED CHIPOTLE instead of Sriracha sauce… I’M A TRUE PURIST WHEN IT COMES TO MEXICAN FOOD… and i find these recipes so ‘deliciosos’… congrats from Puerto Vallarta Mexico ����

  • I love your voice and I love mango salsa. I think it would be easier to peel the mangoes and then dice them. I’m afraid to slice the mangoes in my hand like that. What if the knife pierced the skin an d get to my hand

  • Make my mouth watery now����..I love mango salsa…I mostly get them frm the store…but now watching your video I’m thinking about making my own❤ ❤

  • Idk why people have negative things to say. As a chef I think she does a wonderful job explaining her recipe. With that said and done I sub tomato with red bell pepper and add orange and lemon juice for flavor. Jalapeños are nice if you like heat but can omit it if you don’t like heat.

  • My most well known, home made salsa “Baile De Sabor: Samba” is as follows: Fresh ripe tomatoes, tomatillos, extra cilantro, fresh garlic, red and white onion, jalapenos, habernero, poblano, red and yellow bell pepper, limes, Himalayan salt, black pepper, cumin, and last but not least avacados. Every vegetable except the cilantro and avacado gets fire roasted and seared very well on both sides, for a huge depth of flavor in the salsa. A food processor is used for the chopping. Salsa is kept refrigerated. The salsa sits for at least 24 hours before eating, for all the flavors to fully release and work thier true magic. The avacados are added in as a cream, after blending in the food processor and it adds a beautiful creaminess and flavor to the salsa. Habernero adds an amazing flavor that most people dont realize and that pop of heat.

  • I made these tonight, so so good��. This is a new favorite in our house. I let the shrimp marinate about 3 to 4 hours then we grilled them. We used feta cheese instead. I will be making these regularly. I love your recipes. Thank you so much.

  • I just wanted to say that this salsa is delicious! My daughter made it for us Saturday and it was a huge hit. Thanks for this delicious recipe. Now it’s my time to make it

  • I’m impressed but I firmly believe the best fish tacos are a white fish like cod fried, dressed with some cabbage and a white sauce. Oh, and definitely corn tortillas.

  • I want to make dinner for me and my boyfriend but what recipes can I make if my boyfriend dosent like onions, tomatoes, spinach, mushrooms, or shrimp. But I also like everything soooo it’s difficult to do food that I want vs what he can eat. You know ��

  • I’m going to say something that won’t be very popular. I know some of you may think the talking is to much but there are people (not myself) that live alone and they watch videos bc in a way it gives them company. I love the videos and I enjoy the talking bc it keeps me conpany while I cook along with you. have a blessed day Mrs. linda.

  • I love your entertainment and how happy you sound in your voice! I just searched this because I wanted to make mango salsa and you got me even more excited to make it! Love your video!!!

  • Hey Linda,

    Linda can your recipe be water bath canned, and have you ever water bath canned this recipe yourself?

    Also how long with your recipe last in the refrigerator if not water bath canned?

    I hope I will get some replies, and again thank you!

    Great delicious recipe and video, and I love the your regular versions since you also add your opinion, tips and that is really beneficial to many cooks, especially newbies. (Not me I am cooking for decades, but many new cooks are on youtube who would benefit from your video’s.

    Linda another alternative to using cilantro is using baby spinach, or fresh italian parsley:).

    Linda can you please include the written recipes on your youtube video’s, so I can copy and paste them into my cooking software program

    Hope you can Linda, and in any event blessings, and many thanks!

  • ahhh memories! My son took me to that restaurant, with those very words: best fish taco’s in the world. And he was right. Those taco’s have ruined every fish taco I’ve had, anywhere else. I would kill for the sauce recip-oh, wait. replay

  • Do you have any tips for tortillas cause when I made it, and I try it. And yes it really good but only one problem is it too bitter. So do you have any way to avoid it
    P/s: thanks you

  • I have tried nearly every recipe from your videos and they are divine! So easy to make yet delicious! Thank you so much for your amazing videoskeep em coming!!!

  • I was making fish tacos for the other night for my sister and me, and she kept getting confused about why I wasn’t giving her cilantro. I finally remembered that it wasn’t my sister who doesn’t like cilantro, it’s Babish ��

  • Hi Natasha thank you for sharing your easy to prepare recipes! Just want to ask if I lemon can be substitute for lime and greek yogurt for sour cream? Its a little challenge for me to find those. ��

    More power to your show and God bless!

  • Happy Holidays Linda!!!  I have been looking for salsa recipes this week.  I love salsa but I tend to buy mine verses making my own.  I think this will be perfect for fish and chicken.  Wonderful recipe.  Thank you for sharing:)

  • At 8:03 there was a fly or gnat on her mango skin as she was cutting. Those pesky things smh Glad it didn’t touch the food… hopefully

  • thank you nice lady, I learned 2 things, how to dice a mango, and that soaking a red onion in water makes it not as hot, looks good

  • You should do slippery shrimp from that movie. It is from an actual restaurant in LA ‘Yang Chow’.

    I think Panda Express tried to copy it

  • man this looks great… just with a lil bi, please try adding a touch of balsamic vinagar to that salsa… it adds so SO much.. Awesome this looks killer…

  • I’m not a big seafood person like the rest of my family. When I saw these tacos I thought okay, let me give them a try. The tacos were a hit (even with myself). I’ve even made them twice. Super easy for a quick dinner. Thank you

  • thank you for the video, you’re a great presenter and teacher, the video is nicely paced for playing on my tablet while cooking along at home.

  • When he puts the tortilla in the skillet he leaves it for 30 seconds, then flips it, but doesn’t say how long to cook it on the other side. How long should you cook the other side?

  • My favourite salsa & I promise to give yours a thumbs at home.. Although I’ve made it for a couple years.. Love to get the takin
    from my pantry in it!! Y u m.!!

  • ive worked in a commercial kitchen for a while and know a lot about french cuisine and cooking 1st of all the reason u dont leave the stalks of the parsley in as they have a chewy consistency to them and cross chopping is the cutting method u would use

  • hi dear first time saw your yummy food and I’m going to make the recepi for my family * and I must say something about you you are so loving charming and adroble so sweet.. may God bless u and your family tkcr ranny from Singapore

  • Why eat chicken when your husband goes hunting. Dear meat or Vinson is the healthiest meat out there.mite néed some pig fat for flavor but it’s great

  • >implying that lime isnt used world wide in many diffrent dishes
    bruh what. lime is such a key flavouring agent in many dishes especially in Thai cousine.
    Plus lime is so good for baking with since it got a more interesting flavour than lemon in my opinion.

  • I am Mexican and I love seeing you cooking the famous “tortillas de harina” because seldom foreigners have been tested the REAL tortillas that you made, I mean, you are respecting our Mexican culture with real Mexican food.