Recipe for Seafood Tacos with Corn Salsa 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Rockfish fillets
2 x Limes, juice of
2 tsp Olive oil
8 x Fresh corn tortillas
----------------- CORN SALSA ----------------
1 cup Corn kernels, cooked
1 med Red onion, chopped
1 cup Seeded chopped cucumber
2 x Jalapeno peppers, minced, or to taste
1/2 bn Cilantro, chopped
1/2 cup Chopped red bell pepper
1/2 tsp Salt, to taste
1/2 tsp Pepper, to taste
2 x Limes, juice of
Lettuce leaves or shredded cabbage, optional
Lime wedges, optional
Instructions:
Instructions: 1. Marinate fish in lime juice and olive oil for 30 minutes.

2. Grill fish on barbecue or broil in oven for 10 minutes total per inch of thickness, about 5 minutes per side. Fish is ready when flesh turns opaque in center.

3. Heat tortillas until pliable. With 2 tortillas halfway overlapping each other, place fish in center and garnish to taste. Use toothpicks or roll in waxed paper to hold tacos together.

Note: Halibut, shark, barracuda, bonito, mackerel or tuna may be substituted for rockfish.

Corn Salsa

In medium bowl, combine all ingredients. Let set 1 hour to blend flavors.

Makes 4 servings.

Preparation Time: About 20 minutes. Marinating time: About
10 minutes.

Corn Salsa

Preparation time: About 15 minutes. Marinating Time: About 1 hour.

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