Fish Tacos with Sundried Tomato Salsa

Yield: Serves 2-4

Recipe courtesy Big Fish


4 corn cobs

1 cup (240 mL) sundried tomatoes

1 large red onion

2 Tbs (30 mL) lime juice

2 Tbs (30 mL) cilantro, chopped

1 English cucumber

3 Jalapenos, roasted

1 Tbs (15mL) coarse sea salt

140 g white fish cubed (tilapia, halibut, walleye or snapper)

1 Tsp (15 mL) favourite chili rub

1 pinch sea salt

1 tsp (5 mL) olive oil

2 Jalapeños, roasted and julienned

Butter Lettuce, shredded

1 pack of soft corn tortillas


  1. Blanche corn in salted boiling water for 2 minutes, then grill. Shave corn kernels off of cob
  2. Soak sundried tomatoes in warm water till soft, then drain and dice
  3. Dice English cucumber, jalapeno and red onion. Mix all ingredients together. Toss with lime juice and sea salt.
  4. Heat olive oil in frying pan, add fish and sauté till cooked trough or about 3 mins, season with chili powder. Let stand.
  5. Warm corn tortillas and lay out on a plate
  6. Divide the fish between all tortillas
  7. Top with roasted chilies, lettuce and 1 tsp of salsa and guacamole on each. Garnish with roasted jalapeño slices and serve.

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