Charred Corn and Fish Tacos
Fresh, vibrant, and packed with flavour, these Charred Corn and Fish Tacos are the perfect balance of healthy ingredients and bold Mexican-inspired flavours. Tender white fish coated in smoky spices is paired with charred corn, crisp cucumber salsa, creamy avocado, and warm corn tortillas.
Whether you’re looking for a quick weeknight dinner or a crowd-pleasing meal for entertaining, these fish tacos are easy to prepare and incredibly satisfying.
Why You’ll Love This Recipe
- High in protein
- Light and healthy
- Naturally gluten-free
- Ready in under 30 minutes
- Packed with fresh vegetables
- Perfect for summer dining
Ingredients
For the Fish
- 500g firm white fish fillets (flathead, snapper, or barramundi)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp dried chilli flakes
For the Corn Salsa
- 1 corncob
- 1 Lebanese cucumber, finely chopped
- 1 long green chilli, deseeded and finely chopped
- 1 tbsp fresh lime juice
Additional Ingredients
- 150g green beans, trimmed
- ½ avocado, sliced
- 8 corn tortillas
- Fresh coriander sprigs
- Lime wedges
How to Make Charred Corn and Fish Tacos
Step 1: Season the Fish
Combine the cumin, smoked paprika, and chilli flakes on a plate.
Press both sides of the fish fillets into the spice mixture until evenly coated.
Step 2: Char the Corn
Preheat a barbecue grill or chargrill pan over medium-high heat.
Lightly spray the corn and fish with oil.
Cook the corn for 8–10 minutes, turning regularly until lightly charred and tender.
Transfer to a plate.
Step 3: Cook the Fish
Place the fish on the grill.
Cook for 3–4 minutes per side until cooked through and flaky.
Transfer to a plate and allow to cool slightly.
Step 4: Prepare the Green Beans
Steam the green beans for about 3 minutes until bright green and tender-crisp.
Refresh under cold water and drain well.
Slice lengthways.
Step 5: Make the Corn Salsa
Using a sharp knife, cut the corn kernels from the cob.
Place in a bowl with:
- Cucumber
- Green chilli
- Lime juice
Toss gently to combine.
Step 6: Assemble the Tacos
Break the fish into large chunks.
Divide among the warmed tortillas.
Top with:
- Green beans
- Charred corn salsa
- Avocado slices
- Fresh coriander
Serve with lime wedges.
Serving Suggestions
These tacos pair perfectly with:
- Mexican rice
- Black bean salad
- Grilled vegetables
- Fresh guacamole
- Corn chips and salsa
For extra heat, add jalapeños or your favourite hot sauce.
Tips for Success
Choose Firm Fish
Firm white fish holds together well and works best in tacos.
Don’t Overcook the Fish
Cook just until flaky to keep it moist and tender.
Warm the Tortillas
Heating tortillas improves texture and flavour.
Fresh Lime Matters
Fresh lime juice brightens the entire dish and balances the smoky spices.
Storage
Store leftover fish and salsa separately in airtight containers for up to 2 days.
Reheat the fish gently and assemble fresh tacos when ready to serve.
The corn salsa is best enjoyed within 24 hours.
Nutritional Information
Per serving:
- 315 calories
- 25g protein
- 9.4g fat
- 28.6g carbohydrates
A healthy, balanced meal packed with lean protein and fresh vegetables.
Frequently Asked Questions
What fish works best for tacos?
Flathead, snapper, barramundi, cod, and mahi-mahi are excellent options.
Can I make these tacos ahead of time?
Prepare the salsa and fish separately, then assemble just before serving.
Are corn tortillas gluten-free?
Most corn tortillas are naturally gluten-free, but always check packaging if required.
Can I grill the fish outdoors?
Absolutely. These tacos are perfect for barbecue cooking.
Final Thoughts
These Charred Corn and Fish Tacos are fresh, colourful, and full of flavour. With smoky seasoned fish, crunchy corn salsa, creamy avocado, and warm tortillas, they deliver restaurant-quality results with minimal effort. Perfect for a healthy lunch, casual dinner, or weekend barbecue.