Baja Fish Tacos with Corn Relish and Cilantro Lime Cream

These fish tacos are delicious. They take some time in the way of preparation, but are relatively easy to make. They are an adaptation from several recipes I have previously made with the addition of yummy corn relish and are easy to customize to your own taste. I have made them for guests with rave reviews! It is so fun to set up a taco bar and let everyone choose their toppings. Great served with black beans and some margaritas. If preparing for guests, I often make homemade guacomole for an appetizer.

I urge you to try these, you won't be disappointed!

Serves 4-6

Ingredients:

• 1 pound tilapia or mahi mahi fillets (I have used both with success)
• Corn or flour tortillas
• Shredded cheese (I use reduced fat)
  
• Shredded cabbage
• Avocado slices
  

For fish rub:

• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons brown sugar
• 1 teaspoon dried oregano
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper

For corn relish: you can adjust amounts based on your preferences

• 1/2-3/4 cup frozen corn kernels, thawed
• 3-4 roma tomatoes, chopped
• 1/4 cup chopped red onion
  
• 1/4 cup chopped cilantro
  
• 1/2 jalepeno minced
• juice of 1-2 limes
• salt to taste
  

For cilantro lime cream:

• 1/2 cup sour cream (I use reduced fat)
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 1 jalepeno pepper, seeded and chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder

Instructions:

I start with making the sauces and prepping the toppings.

Corn relish:

1. Combinine all ingredients.
2. Salt to taste and place in refrigerator for 1 hour prior to serving.

For cilantro-lime cream:

1. Place cilantro and jalepeno in food processor or blender and chop.
   
2. Add remaining ingredients and blend until smooth.
   
3. Transfer to bowl and refrigerate until ready to serve. (Resist temptation to eat with chips! )

For fish:

1. Wash fish fillets and pat dry. Mix spices in small bowel. Rub each side of the fillets with rub until well coated and spice mix is gone.
2. Oil grill grates and place grill on high
3. Place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side.

Warm tortillas through. Arrange Taco bar with shredded cabbage, cheese, avocado slices, corn relish and cilantro-lime cream. Enjoy!