Fish Tacos with Corn Salsa


I love fish tacos; they are refreshing, healthy, and make a great light summer dinner. When I make this particular fish taco, I saute Alaskan Cod that I have cut into bite size pieces and let sit in a dry rub I make out of cumin, oregano, kosher salt, pepper, garlic powder, and Mrs. Dash southwest chipotle seasoning.  I also add diced jalapeños to the fish and spices.  I let this sit for about 20 minutes while I make my sauce for the tacos.  I always dry off my fish with a paper towel when I remove it from the packaging so the spices will adhere better.


I cooked my fish in two tablespoons of olive oil for about 10 minutes, stirring periodically. Once the fish was cooked, I added a jar of Corn & Chili Tomato-Less Salsa that I buy at Trader Joe’s.  I love this stuff!  I even use it in the crock pot and pour it over chicken, it’s so good. I let the flavors of the fish and corn salsa cook together for a few minutes while I’m heating my black beans – I also add black beans to the taco.  For toppings on my fish taco, I use halved cherry tomatoes, diced scallions, cilantro and manchego anejo cheese (I also buy this at Trader Joe’s).  It crumbles well – works perfectly with the tacos.


For the sauce, I used four tablespoons of sour cream, 1/8 teaspoon of kosher salt and 1/4 teaspoon of Sriracha, and the zest and juice of one lime.  This came out to such a pretty light pink color!

I prefer corn tortillas for fish tacos.  Placing them directly on the burner of my gas stove for about 30-45 seconds per side gives them the nice charred spots on the tortilla and a nice smokey flavor – yum!  I’ve never tried this on an electric stove – maybe you can put them in a skillet on an electric stove and heat them that way. You can always heat them in the microwave or oven if you’d like as well.


Fish Tacos

  • 1.5 pounds of Alaskan Cod
  • 1 jar Corn & Chili Tomato-Less Salsa
  • 1 jalapeño
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1-1/2 teaspoons oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Mrs. Dash southwest chipotle seasoning
  • zest and juice of 1 lime
  • corn tortillas


With a paper towel, pat your fish dry.  Cut into 1-1/2 inch – 2 inch pieces.  Place in a glass bowl. In a small bowl, mix together cumin, oregano, kosher salt, pepper, garlic powder and Mrs. Dash southwest chipotle seasoning.  Coat the fish with seasonings.  Add the diced jalapeño to the bowl and let sit for 20 minutes.  Pour 2 tablespoons olive oil in a skillet and heat. Add your fish to the skillet and saute about 10 minutes until cooked through.  Once the fish is cooked through, add the Corn & Chili to the fish and let simmer together for about 5 minutes.

Fish Sauce

  • 4 tablespoons sour cream
  • 1/4 teaspoon sriracha sauce
  • 1/8 teaspoon kosher salt
  • zest and juice of 1 lime


Mix together all ingredients, place in the refrigerator until ready to use. Top tacos with a few small dollops.  Enjoy!

Until next time, Kris




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