Crispy Fish Tacos with Grilled Corn Salsa
Ingredients
The fish
-
1
lb
cod fish fillet, cubed
-
½
tsp
sea salt
-
½
tsp
black pepper
-
1
tsp
garlic powder, divided
-
1
cup
all-purpose flour
-
¼
cup
cornstarch
-
1
large
organic egg
-
¾
cup
sparkling water
-
4
soft
flour tortillas, warmed or grilled
-
to taste
sour cream, optional
-
to taste
shredded cabbage, optional
-
to taste
sriracha, optional
Grilled Corn Salsa
-
1
cup
corn kernels
-
½
cup
red onion, chopped
-
4
oz
cherry tomatoes, halved
-
½
cup
fresh cilantro leaves
-
2
medium
avocados, diced
-
½
tsp
sea salt
-
½
tsp
black pepper
-
2
small
limes
Instructions
- Grill corn on the cob for 3 to 5 minutes per side until slightly charred.
- Remove corn kernels from the cob and combine with red onion, tomatoes, cilantro, avocado, salt, and pepper in a bowl. Squeeze lime juice over the mixture and mix well.
- Cut fish fillets into large chunks and season with salt, pepper, and garlic powder.
- In a bowl, whisk together flour, cornstarch, egg, and garlic powder. Gradually add sparkling water and stir until combined.
- Heat oil in a skillet over medium-high heat. Dip fish in the batter and fry for 3 minutes on each side until golden brown.
- Serve the fish in tortillas with the grilled corn salsa and optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
449
Total fat
17.5g
Total carbohydrates
50g
Total protein
25.2g
Sodium
623mg
Cholesterol
73mg
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