Name: Tilapia Tacos with Quick Corn Relish
Total time: 45 min
Yield: Serves 4
Ingredients: 4 (5- to 7-ounce) skinless tilapia fillets; 1 1⁄4 teaspoons table salt, divided; 1⁄2 cup Mexican crema; 2 tablespoons minced canned chipotle chile in adobo sauce, divided; 1 1⁄2 cups frozen corn; 1⁄3 cup cider vinegar; 1 jalapeño chile, chopped; 1 tablespoon sugar; 1 teaspoon ground cumin; 2 tablespoons vegetable oil; 8 (6-inch) corn tortillas, warmed

Why This Recipe Works

We made a quick spicy corn relish to add juicy pops of texture and a tangy-sweet flavor to our tacos.

Before You Begin

We like to serve these tacos with finely shredded cabbage and fresh cilantro. For a fuller meal, serve them with rice and/or beans as well.

Instructions

Sprinkle tilapia all over with ½ teaspoon salt and let sit for 15 minutes. Combine crema, 1 tablespoon chipotle, and ¼ teaspoon salt in bowl; set aside. Cook corn, vinegar, jalapeño, sugar, and remaining ½ teaspoon salt in small saucepan over medium-high heat, stirring occasionally, until softened, about 4 minutes. Transfer to bowl and refrigerate until cool.

Pat tilapia dry with paper towels. Cut each fillet along seam running down middle to create 1 thick half and 1 thin half. Cut each thick piece in half crosswise, then in half again lengthwise, and cut each thin piece in half crosswise. Toss all pieces with cumin and remaining 1 tablespoon chipotle until coated.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add fish to skillet and cook, stirring and flipping occasionally, until golden brown all over and thickest pieces register 130 to 135 degrees, about 4 minutes. Drain corn mixture. Divide fish, crema, and corn mixture evenly among tortillas. Serve.