Campfire Grilled Fish Tacos With Spicy Corn Salsa
Soure: Fresh Off The Grid
6 tacos
Ingredients
For the Fish
- 2 snapper fillets, or other mild, white fish
- 1/2 lime
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
For the Spicy Corn Salsa
- 1-2 ears corn on the cob
- 1 jalapeno
- 1/2 small red onion
- 1/2 lime
- handful cilantro
- salt
To Serve
- 6 tortillas, warmed over the fire
- Hot sauce, optional
- Kettle Chips
Instructions
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Start your campfire or grill – you’ll be cooking this meal over medium-high heat.
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Prep the fish by squeezing half a lime over the fillets, a drizzle of olive oil, and dusting both sides of the fish with the chili powder, cumin, and salt. Set aside.
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Once your fire is ready, place the corn and jalapeno on the grill. Grill for about 10 minutes, turning occasionally, until tender. Remove and set aside to cool slightly.
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Place the fish in a wire grill basket. Place on the grill and cook for about 3 minutes, then flip and cook 2 minutes more. Remove and let the fish rest for a minute or two.
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While the fish is cooking, make the salsa. Cut the corn off the cob, peel the blackened skin off the jalapeno and chop (remove stems & seeds for a milder spice), finely chop the onion, and mince the cilantro. Place everything in a bowl and squeeze in the juice from half a lime. Add salt to taste.
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Build your tacos with the warmed tortillas, corn salsa, fish, and avocado. Serve with a side of Kettle chips and enjoy!
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