TLC Cooking "Emeril's Grilled Fish Tacos With Grilled Vegetable Salsa (Video)"

Fish Tacos with Grilled Vegetable Salsa

YIELD 4 to 6 servings

INGREDIENTS

1 whole	fillet of leftover grilled drum, fish flaked into small pieces
6 to 8	soft tortillas, either flour or corn, warmed according to package directions
1	recipe Grilled Vegetable Salsa, recipe follows
Chopped ripe tomato, for garnishing tacos
Chopped avocado, for garnishing tacos
Cilantro sprigs, for garnishing tacos
Lime wedges, for serving
Grilled Veggie Salsa:
3	ears leftover grilled corn, kernels cut from cobs, about 1 1/2 cups kernels
1 cup	cooked black beans
1/2 cup	finely chopped leftover grilled onions
1/2 cup	chopped leftover grilled red, green, and yellow peppers
5 tablespoons	lime juice, or to taste
4 tablespoons	olive oil
2 tablespoons	chopped cilantro
2	Serrano chilies, stems and seeds removed, minced, or to taste
1/2 teaspoon	minced garlic
1/2 teaspoon	salt, or to taste

(drained)

PREPARATION:

Fish Tacos:

Preheat the oven to 200 degrees F.
Place the flaked leftover fish in a small piece of aluminum foil and warm briefly in a low oven. (Or, alternatively, warm very briefly in a microwave.) Divide the warmed fish equally among the warm tortillas. Spoon some of the Grilled Vegetable Salsa (recipe below) over the fish, and garnish with tomato, avocado, and cilantro sprigs, as desired. Sprinkle with fresh lime juice to taste. Roll up tacos and serve immediately.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Fishing on a Budget Episode of Emeril Green.

Grilled Veggie Salsa:

In a medium nonreactive bowl combine the corn, black beans, onions, peppers, lime juice, olive oil, cilantro, chilies, garlic and salt and stir to combine well. Set aside briefly to allow flavors to mingle. Serve at room temperature.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

This recipe appears in: Mexican