Grilled California Seafood Tacos with Corn Salsa
Category: Californian, Corn, Grilled, Salsas, Seafood, Tacos
Yield: 4 servings
1 lb California rockfish fillets*
2 tsp olive oil
8 fresh corn tortillas
Juice of 2 limes
Garnish:
Lettuce leaves (or shredded cabbage)
Lime wedges
Cilantro sprigs
Corn Salsa
1 cup corn, cooked
1 med red onion, chopped
1 cup cucumber, seeded, and chopped
2 jalapeño peppers, minced (to taste)
1/2 bunch cilantro, chopped
1/2 tsp each salt and pepper (to taste)
Juice of 2 limes

Procedures
*California halibut, shark, barracuda, bonito, Spanish Mackerel, or
tuna may be used.
Garnish:
Marinate California Seafood in lime juice and olive oil for 1/2 hour.
Grill fish until just done.
Heat tortillas until pliable.
With two tortillas halfway overlapping each other, place fish in
center and garnish to taste. (Use toothpicks or roll in wax paper to
hold tacos together.)
Nutrition (per serving): Calories 282; Protein 31 g; Carbo. 27 g; Fat
6 g; Cholesterol 51 mg
Corn Salsa:
Mix all ingredients and let set for 1 hour to blend flavors.
Nutrition (per serving): Calories 64; Protein 2 g; Carbo. 15 g; Fat 1
g; Cholesterol 0 mg


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