Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be? These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side.

Chile Spiced Fish Tacos

History of the Taco

Historians believe the origin of the taco started in Mexican silver mines sometimes around the 19th century.

Chile Spiced Fish Tacos

The first type of taco was “taco de minero”, translation = miner’s tacos, similar to the dynamite shaped taquito.

Chile Spiced Fish Tacos

Taquito is a Spanish word that translates to small taco, The word “taco” referred to the little charges they would use to excavate the ore.

Chile Spiced Fish Tacos

These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of “delicious” dynamite.

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Chile-Spiced Fish Tacos with Corn-Poblano Sauté

A plate of fish tacos can be a one-way ticket to a summer paradise. We're thinking amazing sunsets over the Pacific ocean after a long day in the surf.
Course Main Course
Cuisine Mexican
Keyword eat, eat healthy, fish, fish tacos, foodie, quick meals
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 medium red onion
  • 1 poblano pepper
  • 1 ⁄4 oz fresh cilantro
  • 12 oz pollock fish
  • 1 ⁄2 oz Mexican chile spice blend use 1 1⁄2 tsp
  • 4 6-inch flour tortillas
  • 5 oz corn
  • 1 lime
  • 1 romaine heart
  • 1 oz sour cream
  • kosher salt & ground pepper
  • neutral oil such as vegetable

Instructions

  • Prep ingredients: Halve, peel, and thinly slice all of the onion. Halve poblano, remove stem, core, and seeds, then cut into 1⁄2-inch pieces. Pick cilantro leaves and finely chop stems, keeping leaves whole.
  • Prep fish: Pat fish dry and cut into 11⁄2-inch pieces. In a medium bowl, rub fish with 1 tablespoon oil, then toss with 11⁄2 teaspoons of the chili powder (save rest for own use), and a pinch each salt and pepper. Let sit until step 6.
  • Warm tortillas: Working with 2 tortillas at a time, cook in a medium nonstick skillet over medium heat until warmed and softened, about 30 seconds per side. Stack and wrap in foil as you go.
  • Make corn & poblano sauté: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add poblanos and all but 2 tablespoons of onion. Season with a pinch each salt and pepper; cook, stirring occasionally, until lightly charred, 5–6 minutes. Add corn and chopped cilantro stems; cook, stirring, until heated, 2 minutes. Season to taste with salt and pepper. Transfer to a bowl.
  • Prep salad & crema: Squeeze 1 tablespoon lime juice into a large bowl and cut remaining lime into wedges. Add 1 tablespoon oil and remaining onion to bowl, season with salt and pepper, and toss. Halve romaine lengthwise and cut crosswise into 1-inch pieces. Add to dressing and toss. In a small bowl combine sour cream with 1 teaspoon water; season with salt and pepper.
  • Cook fish & serve: Wipe out skillet and heat 2 tablespoons oil over medium-high. Add fish and cook, turning once, until lightly charred and cooked through, 3–4 minutes. Build tacos at table; fill tortillas with fish and some of the salad. Drizzle with crema and garnish with cilantro leaves. Serve lime wedges, corn-poblano sauté, and rest of the salad alongside.