Fish Tacos with Corn Salsa Recipe

Developed by Dawn Jackson Blatner, RDN, CSSD

Servings: 4

Serving size: 3 tacos


12 ounces white fish fillet (such as tilapia)

Cooking spray

¼ teaspoon sea salt

¼ teaspoon black pepper

1 cup prepared salsa or pico de gallo

½ cup frozen corn, thawed

12 corn tortillas, warmed

2 cups shredded slaw (cabbage, red cabbage, carrots)

1 avocado, sliced

¼ cup fresh lime juice (about 2 limes)


Cooking instructions: Preheat broiler. Mist fish with cooking spray, season with salt and pepper and place on foil-lined baking sheet.


Broil fish for about 8 minutes, until its internal temperature reaches 145ºF. Cut cooked fish into strips.


Mix salsa with corn. Prepare slaw by combining shredded cabbage and carrots. Serve cooked fish in tortillas topped with corn salsa, slaw and avocado. Drizzle with lime juice.


(Nutrition per serving: 390 calories, 11g total fat, 2g saturated fat, 0g trans fat, 380mg Sodium, 54g carbohydrate, 9g fiber, 6g sugar, 23g protein)



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