I absolutely love fish and relishes and salsas, so I was excited to try all of these ingredients together. I used to think that fish tacos just sounded downright strange, but a few trips to Mexico have made me an avid believer and this recipe does not disappoint. This has become one of my favorite things to make and I love how easy and quick they are! They’re great for those cool summer nights when your grill is calling out to you and your garden tomatoes are patiently waiting to be used. Enjoy!
Grilled Garlic-Lime Fish Tacos served with Corn and Tomato Relish
Yield 12 tacos
Ingredients
Grilled Garlic-Lime Fish Tacos
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 tablespoon lime juice
- 1 1/4 pounds cod or tilapia
- coarse salt and ground pepper
- 12 medium corn tortillas
Corn and Tomato Relish
- 1 cup fresh corn kernels, from 2 ears of corn
- 3 roma tomatoes, diced
- 3 green onions, chopped small
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon lime juice
- coarse salt and ground pepper
Instructions
- Heat a grill or grill pan at medium-high, then clean and lightly oil it.
- In a medium bowl, whisk together the olive oil, garlic, and lime juice. Add the fish, turn it to coat, then let it sit 15 minutes.
- Remove the fish from the marinade, letting the excess drip off. Season it with salt and pepper and grill it until its flesh is opaque throughout, about 12 minutes, flipping it once.
- With a fork, break the fish into large pieces and serve it inside the tortillas.
- For the relish, combine all the ingredients in a large bowl.
- Season it to taste with coarse salt and ground pepper and serve it on top of the fish inside the tacos.
Notes
To store the relish, refrigerate it in an air tight container for up to three days.