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Grilled Fish Tacos with Roasted Tomato Salsa | Fresh and delicious grilled fish tacos with roasted tomatoes and red onions, finished off with homemade Pico de Gallo. Superb! | www. heavenlyhomecooking.com

Grilled Fish Tacos with Roasted Tomato Salsa

The roasted tomato salsa that goes with these amazing fish tacos is to die for. Roasting the tomatoes first gives them a depth of flavor that balances the fish perfectly.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Dishes/Entrees
Cuisine American, Mexican
Servings 4 people
Calories 300 kcal

Ingredients
  

Roasted Tomato Salsa

  • 2 medium tomatoes cut into wedges
  • 1/2 large red onion cut into wedges
  • 1/4 tsp salt
  • 1/2 cup cilantro leave packed
  • 1-2 tsp chipotle pepper in adobo sauce optional

Pico de Gallo (salsa fresca)

  • 1 cup finely chopped red onion
  • 2 limes juiced
  • 1 jalapeno pepper seeded and finely chopped
  • 2-1/2 cups Roma tomatoes seeded and chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tsp salt

Fish Tacos

  • 1 lb fresh cod, halibut, or sea bass Choose a sturdy fish that doesn't flake easily. Fresh is best, but frozen can be used.
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin or chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 6-inch flour tortillas
  • 1/4 cup sour cream
  • 1/2 cup salsa fresca (Pico de Gallo)

Instructions
 

Roasted Tomato Salsa

  • Preheat oven to 450 degrees F. Place tomatoes and onion in a shallow foil-lined baking pan. Drizzle with 1 tbsp of oil. Sprinkle with salt; toss to coat Roast 20 to 30 minutes or until browned. Cool slightly.
  • In a food processor place roasted vegetables and cilantro. Process until smooth, gradually adding remaining oil with motor running. Add chipotle to taste (optional).

Pico de Gallo (salsa fresca)

  • Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for five minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

Fish Tacos

  • Brush fish with oil. Season with cumin, salt and black pepper. Grill, uncovered, directly over medium heat 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily when tested with a fork, turning once.
  • Warm tortillas on the grill rack 30 seconds on each side or until grill marks appear. Serve fish in tortillas with sour cream, Roasted Tomato Salsa, and salsa fresca. Garnish with fresh cilantro.

Nutrition Facts

Calories: 300kcal (15%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 4 people
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