Fish Tacos with Black Bean and Corn Salsa

Give new meaning to taco night with Cholula® Chili Garlic Hot Sauce. A refreshing black bean and corn salsa with spicy, grilled fish make for the perfect combo!
10 min
PREP TIME
15 min
COOK TIME
19
INGREDIENTS

Servings: 6

INGREDIENTS

  • Black Bean Corn Salsa
  • 2 tbsp (40 mL) Cholula® Chili Garlic Hot Sauce
  • 1 x 400 g can corn kernels, drained
  • 1 x 400 g can black beans, drained and rinsed
  • 1 small jalapeño pepper, seeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • ½ cup chopped red capsicum
  • ⅓ cup chopped red onion
  • 2 tbsp (40 mL) fresh lime juice
  • Salt, to taste
  • Ground black pepper, to taste
  • Fish Tacos
  • ¼ cup (60 mL) vegetable oil, plus more
  • ¼ cup (60 mL) Cholula® Chili Garlic Hot Sauce
  • 2 tbsp (40 mL) fresh lime juice
  • 2 tsp minced garlic
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 kg skinless barramundi fillets, cut into 16 pieces
  • 8 (6-inch) corn or wheat tortillas, warmed

KEY PRODUCTS

cholula_chilli_garlic_hot_sauce-au-400x400

Cholula® Chili Garlic Hot Sauce

INSTRUCTIONS

  • 1 For the Salsa, mix all ingredients in a medium bowl, just until blended. Cover and refrigerate until ready to serve.
  • 2 Combine oil, Hot Sauce, lime juice and spices in a large bowl. Add fish, turning to coat well. Cover and refrigerate for 15 minutes.
  • 3 Heat a well-oiled grill over MEDIUM-HIGH. Remove fish from marinade. Grill about 2-3 minutes per side, or until flesh is firm and cooked through.
  • 4 Brush tortillas lightly with oil and grill alongside fish for about 30 seconds per side, or just until lightly charred.
  • 5 To serve, place 2 pieces of fish in each tortilla. Top with Black Bean Corn Salsa and additional Hot Sauce, as desired.