Ingredients
12 soft corn tortillas
1/2 teaspoon salt
For the salsa:
1/2 cup fresh corn kernels, cut from one medium ear
1 small orange belle pepper, cut into 1/4-inch dice
1 small peach, pitted and cut into 1/4-inch dice
1/2 seedless cucumber, peeled and cut into 1/4-inch dice
1 plum tomato, seeded and chopped
1 small jalapeño pepper, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
For the fish:
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
1 1/2 pounds cod fillets, cut into 12 3-inch pieces
2 tablespoons olive oil
Directions
- Combine the salsa ingredients in a medium bowl.
- Combine the cumin, chili powder, salt, and pepper in a small bowl. Rub mixture evenly over fish. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot. Add half of the fish pieces and cook, turning once, until fish flakes easily with a fork, 6-8 minutes. Repeat with remaining fish.
- Heat tortillas according to package directions. Top each tortilla with 1 piece fish, salsa, and crema. Serve immediately.