SALSA FOR TACOS RECIPES

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FIERY FISH TACOS WITH CRUNCHY CORN SALSA RECIPE | ALLRECIPES



Fiery Fish Tacos with Crunchy Corn Salsa Recipe | Allrecipes image

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!

Provided by LouiseCol

Categories     Mexican Recipes

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 13

2 cups cooked corn kernels
½ cup diced red onion
1 cup peeled, diced jicama
½ cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste
1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste

Steps:

  • Preheat grill for high heat.
  • In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  • In a small bowl, combine cayenne pepper, ground black pepper, and salt.
  • Brush each fillet with olive oil, and sprinkle with spices to taste.
  • Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Nutrition Facts : Calories 350.7 calories, CarbohydrateContent 40.3 g, CholesterolContent 43.2 mg, FatContent 9.6 g, FiberContent 7.5 g, ProteinContent 28.7 g, SaturatedFatContent 2 g, SodiumContent 2415.7 mg, SugarContent 4.1 g

CHICKEN TACOS WITH AVOCADO SALSA RECIPE: HOW TO MAKE IT



Chicken Tacos with Avocado Salsa Recipe: How to Make It image

A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed

Steps:

  • Place a large skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 354 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 474mg sodium, CarbohydrateContent 30g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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