Tilapia Tacos with Blueberry Corn Salsa
Tilapia Tacos with Blueberry Corn Salsa make a quick and tasty weeknight meal. Simply pan-fry tilapia fillets and fill your favorite tortillas with flaky fish, fresh blueberry corn salsa and a dollop of lime mayo.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
Blueberry Corn Salsa:
- 1 tablespoon olive oil
- 1 cup fresh corn, cut off the cob (or frozen corn, thawed)
- 1 cup blueberries
- ¼ cup red onion
- 2 jalapenos, seeded and diced
- 3 tablespoons fresh cilantro, chopped
- 2 limes, zested and juiced
- ½ teaspoon salt
Tacos:
- 4 tablespoons olive oil
- 1 pound tilapia (about 2 fillets)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- ¼ cup mayonnaise
- 1 ½ teaspoons lime juice
- Flour or corn tortillas, for serving
- Fresh cilantro, chopped, for serving
- 1 lime, sliced, for serving
Instructions
- To make the salsa, heat a cast-iron skillet over medium-high. Add olive oil and corn and cook until corn is a light golden brown, about 5 minutes. Transfer corn to a medium bowl with blueberries, red onion, jalapenos, cilantro, lime juice and zest, and salt. Mix to combine and set aside. Return skillet to heat.
- Drizzle olive oil evenly over the tilapia fillets, then coat with salt, pepper and chili powder. In the preheated skillet, cook fillets 1 at a time for about 3 ½ minutes per side, or until golden brown. Transfer to a plate and use a fork to flake fillets into smaller pieces for filling tacos.
- In a small bowl, whisk together the mayonnaise and lime juice.
- To serve, spread a small amount of lime mayo on a warm tortilla, then add flaky tilapia, blueberry corn salsa, cilantro and a squeeze of lime juice. Serve immediately.
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