Fish and Corn Tacos

cookingontheweekends

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Cinco de Mayo is already upon us, and these Latin flavored tacos are just the thing for your Mexican feast! What could be better than a quick and easy, delicious, healthy entree? (That was a rhetorical question!)

You'll love the taste of these tacos (perhaps along with your margarita)!

The kids will love this meal, too. Minus the margaritas, of course!

Ingredients:

  • Olive oil for the pan
  • 1/4 cup finely chopped red onion
  • 2 teaspoons finely minced garlic
  • 1 1/3 cup corn kernels
  • 1/2 pound Red Snapper or Tilapia fillets, cut into approximately 1-inch chunks
  • 1/8 cup vegetable or fish broth
  • 1 tablespoon finely chopped cilantro leaves
  • 4 small corn tortillas
  • 1/2 cup grated Mexican cheese blend
  • Salt and pepper to taste
  • Avocado slices and cilantro springs for garnish

Preparation:

Serves 2 to 4
Total Prep and Cooking Time: 20 minutes

Coat a large saute pan with olive oil and place it over medium-high heat.  Add the onion and garlic and cook until the onion is soft, about 4 minutes.  Add the corn and cook until it begins to brown, about 5 minutes.  

Season the fish with salt and pepper and add it to the pan.  The fish should take about 3 minutes to cook.  Once it's done, add the broth, cilantro, then season to taste with salt and pepper. Pour the mixture into a bowl.  

Put 2 to 4 tortillas at a time into the pan (depending on the size of the pan) and sprinkle each with about 2 tablespoons of the cheese.  Once the cheese has melted and the tortillas are crisp, remove them from the pan.  Fold each one in half and add 1/4 of the fish mixture to each one.  Garnish each taco with an avocado slice and sprig of cilantro.