Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients and Weight:

• Tilapia fillets: 2 lbs (907 g)
• Taco seasoning: 1 packet (1.25 oz / 35 g)
• Lime juice: 1/4 cup (60 ml)
• Olive oil: 2 Tbsp (30 ml)
• Salt and pepper to taste

For the Crunchy Corn Salsa: - Corn kernels (fresh or frozen): 1 cup (142 g) - Red onion (finely diced): 1/2 cup (57 g) - Jalapeño pepper (minced): 1/4 cup (15 g) - Cilantro (chopped): 1/4 cup (5 g) - Lime juice: 2 Tbsp (30 ml) - Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine tilapia fillets, taco seasoning, lime juice, olive oil, salt, and pepper. Toss to coat.
3. Place the fillets on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until cooked through.
4. While the fish is baking, make the salsa. Combine corn kernels, red onion, jalapeño pepper, cilantro, lime juice, salt, and pepper in a bowl. Stir to mix well.
5. Remove the fish from the oven and flake it into pieces using a fork.
6. Serve the fish tacos with the crunchy corn salsa, your favorite taco toppings, and a squeeze of lime.

Nutritional Information:

Per serving (1 taco):

• Calories: 250
• Fat: 10 g
• Saturated Fat: 2 g
• Cholesterol: 50 mg
• Sodium: 500 mg
• Carbohydrates: 25 g
• Fiber: 3 g
• Sugar: 5 g
• Protein: 15 g

Dish Characteristics:

• Spicy and flavorful
• Fresh and crunchy
• Authentic Mexican flavors
• Easy to prepare

User Comments:

• "These fish tacos are so delicious! The fish is perfectly cooked and the salsa adds the perfect amount of heat."
• "I love the combination of the smoky flavors from the taco seasoning and the freshness of the corn salsa."
• "These tacos are a great way to enjoy Mexican flavors without having to go out to a restaurant."

Special Precautions and Tips:

• Use fresh tilapia fillets for the best flavor and texture.
• If you don't have taco seasoning, you can make your own by combining chili powder, cumin, oregano, paprika, and salt.
• To make the salsa less spicy, remove the seeds from the jalapeño pepper before mincing.