Ingredients
1/2 cup of fresh corn kernels cut from one medium ear
1 small of orange bell pepper cut into 1/4-inch dice
1 small of peach pitted and cut into 1/4-inch dice
1/2 seedless cucumber peeled and cut into 1/4-inch dice
1 plum tomato seeded and chopped
1 small of jalapeño pepper finely minced
2 tablespoons of chopped fresh cilantro
1 tablespoon of fresh lime juice
1/2 teaspoon of salt
3/4 teaspoon of ground cumin
chili powder
1/2 teaspoon of
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1 1/2 pounds of cod fillets cut into 12 3-inch pieces
2 tablespoons of olive oil
12 soft corn tortillas
Mexican crema or sour cream for serving
Directions
- Combine the salsa ingredients in a medium bowl.
- Combine the cumin, chili powder, salt, and pepper in a small bowl. Rub mixture evenly over fish. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Add half of the fish pieces and cook, turning once, until fish flakes easily with a fork, 6-8 minutes. Repeat with remaining fish.
- Heat tortillas according to package directions. Top each tortilla with 1 piece fish, salsa, and crema. Serve immediately.
