Fish Tacos with Black Bean and Corn Salsa

Prepared with Cholula® Chili Lime Hot Sauce (because you can never have enough of that citrus tang and welcome heat), and a refreshing black bean corn salsa, spicy, grilled fish tacos give new meaning to taco night.
10 min
PREP TIME
15 min
COOK TIME
19
INGREDIENTS

Servings: 6

INGREDIENTS

  • Black Bean Corn Salsa
  • 2 tablespoons Cholula® Chili Lime Hot Sauce
  • 1 can (16 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped red onion
  • 2 tablespoons fresh lime juice
  • Salt, to taste
  • McCormick® Pure Ground Black Pepper, to taste
  • Mahi Mahi Tacos
  • 2 pounds mahi mahi fillets
  • 1/3 cup vegetable oil
  • 1/4 cup Cholula® Chili Lime Hot Sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced garlic
  • 2 teaspoons McCormick® Chili Powder
  • 2 teaspoons McCormick® Ground Cumin
  • 2 teaspoons McCormick® Ground Coriander
  • 8 (6-inch) corn tortillas, warmed

KEY PRODUCTS

cholula chili lime 5 fl oz bottle

Cholula® Chili Lime Hot Sauce

INSTRUCTIONS

  • 1 For the Salsa, mix all ingredients in medium bowl, just until blended. Cover and refrigerate until ready to serve.
  • 2 For the Tacos, cut fish into 16 (2-ounce) portions. Mix oil, Hot Sauce, lime juice, chili powder, cumin and coriander in large bowl. Add fish, turning to coat well. Cover and refrigerate 15 minutes.
  • 3 Heat grill to medium-high, oiling grill grates well. Remove fish from marinade. Grill about 2 minutes per side, until flesh is firm and cooked through. Brush tortillas lightly with oil and grill alongside fish, about 30 seconds per side, just until lightly charred.
  • 4 To serve, place 2 pieces of fish in each tortilla. Top with creamy slaw and additional Hot Sauce, as desired.