Fish Tacos with Roasted Corn Relish

Fish Tacos with Roasted Corn Relish

Serves 2-4
Meal type Main Dish
From magazine Adapted from Cooking Light


  • 1/2 large onion (diced)
  • 1 red pepper (diced)
  • 1 cup corn (frozen or from a can)
  • 1 avocado (diced)
  • 1/2 cup cilantro (chopped)
  • 1/2 lime
  • 1/4 cup Greek yogurt
  • 1/4 cup low fat mayo
  • 1/2 cup salsa
  • shredded cabbage or pre-packaged colseslaw mix
  • 4-6 soft corn tortillas


  • 2 tilapia fillets (cut into small pieces)
  • 1/2 Tsp cumin
  • 1/4 Tsp cinnamon
  • 1/4 Tsp garlic powder
  • 1/4 Tsp salt
  • 1/8 Tsp pepper
  • 1/2 lime


These fish tacos come together so fast they will be your new weeknight favourite! Cod or haddock could be substituted for the tilapia. If you can't find corn tortillas, you could substitute flour ones but I much prefer the flavour of corn so try your best to seak them out!


1. Place avocado and cilantro in a large bowl and toss with the juice from 1/2 a lime. Set aside.
2. Heat a large non stick skillet over medium high heat and spray with cooking spray. Add corn, onion, and red pepper and cook for about 5 minutes until they start to brown and get soft. Place in the bowl with avocado and toss to combine.
3. In the same skillet, heat corn tortillas until they start to blister and warm through, turning once. Remove from pan and cover with a towel to keep them warm.
4. Combine spices and toss with tilapia. Spray the same skillet with cooking spray and add tilapia pieces. Cover and cook for about 3 minutes, turning occasionaly. Add the juice of 1/2 a lime and cover and cook for another minute until the tilapia pieces flake apart with a fork.
5. Meanwhile, in a small bowl combine Greek yogurt, mayo, and salsa. Now you are ready to assemble your tacos!
6. Place tilapia pieces in corn tortillas and top with corn relish, shredded cabbage, and a large dollop of yogurt/salsa mixture. Dig in!