St. Lucifer Spicy Grilled Fish Tacos

St. Lucifer Spicy Grilled Fish Tacos


  • 1 cup corn freshly cut off cob, or canned corn kernels
  • 1 cup peeled, chopped Jicama or cabbage
  • 1/2 cup of diced red onion
  • 1/2 cup of diced mango or peaches
  • 1/2 cup of diced red bell peppers
  • 1/2 cup of fresh cilantro leaves, finely chopped
  • 1 lime, zested and juiced
  • 2 tablespoons sour cream
  • 1 tablespoon St. Lucifer Jalapeno Table Spice (1/2 for the fish rub and 1/4 for the corn salsa).
  • 1 tablespoon ground black pepper
  • 2 tablespoons kosher salt
  • (6) 4 ounce fillets cod, or any mild white fish
  • 2 tablespoons extra virgin olive oil
  • 12 corn or flour tortillas, warmed


  • Preheat grill to medium-high heat.
  • In a medium bowl, mix together corn, red onion, jicama, mango or peaches, St. Lucifer Jalapeno Table Spice , red bell pepper and cilantro. Stir in lime juice and zest. 
  • In a small bowl, combine St. Lucifer Jalapeno Table Spice, black pepper and salt.
  • Brush each fillet with olive oil, and sprinkle with spices.
  • Arrange fillets on grill grate and cook for 3 minutes per side.
  • For each fish taco, top two corn tortillas or one flour tortilla with fish, sour cream, and corn salsa
  • Add extra St. Lucifer Jalapeno Table Spice to desired heat level.

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