Grilled Fish Tacos with Corn Salsa

Grilled Fish Tacos with Corn Salsa

  • Servings: Six
  • Difficulty: easy
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mem day2

  • 2 cups cooked corn kernels (frozen is better than canned and fresh is best!)
  • 1/2 cup diced red onion
  • 1 cup peeled, diced jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, chopped
  • 1 lime, juiced and zested
  • 2 tablespoons cayenne pepper, or to taste (spicy!)
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt, or to taste
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed or lettuce wraps
  • 2 tablespoons plain greek yogurt, or to taste


  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  4. Brush each fillet with olive oil, and sprinkle with spices to taste.
  5. Arrange fillets on grill grate, and cook for 3 minutes per side.
  6. For each taco, top two corn tortillas or lettuce wraps with fish, greek yogurt, and corn salsa.

21 Day Fix Containers: Corn tortillas  Red, Yellow, 1/2 Green OR Lettuce Wraps Red, 1/2 Yellow, Green