Grilled Fish Tacos with Sweet Corn Salsa

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Nothing says summer to me more than Grilled Fish Tacos with a Sweet Corn Salsa. It just reminds me of the ocean and being on my boat no matter where I eat them.  Bright, fresh ingredients, simple assembly and the taste of summer corn all come together in these lovely tacos. Since we don’t really want to spend time deep frying, these tacos are great because they are made outside on the grill.

Sweet Corn Salsa with lime and cilantro

Try a Sweet Corn Salsa

The Sweet Corn Salsa that is featured here can be made with any kind of corn. Fresh corn cut right from the cob is the best and adds the freshest sweet flavour but canned corn (well drained) or frozen corn will work very well. With the sweet corn and the lime juice, the salsa has a lovely balance that pairs perfectly with the spiced grilled fish.

A chopped Mango mixed into the finished Salsa is a wonderful addition when you can find a Mango in season. It adds a bit of extra fresh sweetness and juicy flavour.

Vary the Ingredients

Depending on your taste and availability of ingredients, you can vary the items below for your Grilled Fish Tacos with Sweet Corn Salsa:

  • Change out Tilapia for any available white, flaky fish – cod, bass, halibut, snapper, flounder, mahi-mahi, or grouper
  • Use either fresh corn cut right from the cob or both frozen or canned corn will do just fine
  • The addition of a chopped Mango to this recipe adds another element of sweetness when Mangos are in season
  • Increase or reduce cayenne pepper to taste.  You can also add some chopped jalapeno to  the salsa if you like it spicier.  Just remember to wear gloves when you are working with the hot peppers, and don’t rub your eyes! 
  • If you absolutely cannot get your hands on fresh limes, go ahead and just put in some lime juice from a bottle.  Its allowed. 
  • Top with a good amount of fresh Guacamole
  • It would be very sad if you did not have fresh cilantro, but as travellers we all know there are times when ingredients are just not available.  Try parsley or even some basil as an alternative.  They do sell tubes of cilantro in some grocery stores in the fresh vegetable section.  If you happen to see this, you may want to grab some and put it in the fridge for later use.  You can also freeze cilantro (or any herb) with a bit of olive oil in small ziplock bags when you are lucky to have some fresh on hand 

Try some tips for stocking your Pantry ingredients and essential Galley Equipment.

Fresh Guacamole

Handling the Fish on the Grill

When you are flipping the fish on the grill, be very careful so that it does not break apart too much. You don’t want to lose it down the grates. Only flip once. If it does break apart as you are removing fish from the grill, don’t worry, your fish do not need to be whole in your tacos.

Grilled Fish Tacos with Sweet Corn Salsa

Recipe by KatherineCourse: Appetizers, Main CourseDifficulty: Easy


Prep time


Cooking time



Fresh Grilled Fish Tacos with corn salsa


  • 1 cup cooked corn kernels (either frozen, canned (well drained) or fresh kernels cut right off of the cob)

  • 1/2 cup of diced red onion

  • 1/2 cup of diced red bell pepper

  • 1 chopped jalapeno with seed and veins removed (Optional)

  • 1/2 cup chopped cilantro (aka coriander)

  • 1/2 lime, juice and zest

  • 1/2 tsp cayenne pepper (or to taste)

  • 1/2 tsp chili powder

  • 1/2 tsp ground black pepper

  • 1 tsp salt

  • 2-3 (2 oz) fish fillets, tilapia works well but you can use whatever white fish you can find

  • 1 T olive oil

  • corn or flour tortillas

  • Toppings: sliced avacado, shredded cabbage or lettuce,, Taco Sauce (see recipe below)

  • Taco Sauce (optional)
  • 3 T sour cream

  • 2 T mayonnaise

  • 1 T lime juice

  • 1/2 tsp garlic powder

  • 1/2 tsp siracha hot sauce (or to taste)


  • Preheat grill to Medium High.
  • Make taco sauce (recipe below). Keep cool in fridge or cooler.
  • Heat your cast iron pan or non-stick frying pan to Medium High. (You can do this on the BBQ) Add the corn kernels and heat until slightly charred, stirring occasionally. About 5 minutes.
  • For corn salsa; in a medium bowl, mix charred corn, red onion, red bell peppers, cilantro, jalapenos (if using), lime juice and lime zest.
  • In a separate small bowl, mix together chili powder, cayenne pepper, ground black pepper and salt.
  • Brush both sides of the fillets with the olive oil, then sprinkle with spice mixture.
  • Lightly oil the grill by dipping paper towel in some oil, and then, using your tongs, rub towel on the grill.
  • Add the fish to the grill, and cook for 3 minutes per side. Set fish aside to keep warm. Only move fish once so it does not break apart.
  • Warm tortillas directly on the grill rack for a few moments. Top each tortillas with some fish, sliced avocado, corn salsa and taco sauce.
  • Taco Sauce
  • Mix all ingredients for Taco sauce and serve alongside Grilled Fish Tacos.


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