Campfire Grilled Fish Tacos With Spicy Corn Salsa
Soure: Fresh Off The Grid
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
- 6 tortillas, warmed over the fire
- Hot sauce, optional
- Kettle Chips
Start your campfire or grill – you’ll be cooking this meal over medium-high heat.
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.
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.
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.
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.
Build your tacos with the warmed tortillas, corn salsa, fish, and avocado. Serve with a side of Kettle chips and enjoy!