Fish Tacos with Corn Salsa (Robert Irvine) Recipe

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Fish Tacos with Corn Salsa (Robert Irvine)
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Ingredients:

Directions:

  1. For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
  2. For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
  3. Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 163.21 Kcal (683 kJ)
Calories from fat 99.83 Kcal
% Daily Value*
Total Fat 11.09g 17%
Cholesterol 34.77mg 12%
Sodium 67.32mg 3%
Potassium 300.36mg 6%
Total Carbs 4.1g 1%
Sugars 1.36g 5%
Dietary Fiber 1.2g 5%
Protein 11.07g 22%
Vitamin C 21.9mg 36%
Iron 1.1mg 6%
Calcium 16.9mg 2%
Amount Per 100 g
Calories 110.58 Kcal (463 kJ)
Calories from fat 67.64 Kcal
% Daily Value*
Total Fat 7.52g 17%
Cholesterol 23.56mg 12%
Sodium 45.61mg 3%
Potassium 203.51mg 6%
Total Carbs 2.78g 1%
Sugars 0.92g 5%
Dietary Fiber 0.82g 5%
Protein 7.5g 22%
Vitamin C 14.8mg 36%
Iron 0.8mg 6%
Calcium 11.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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