Fish tacos with corn salsa and jalapeno tartar sauce

It was really hot in Philadelphia today so I was looking for a dinner that didn't require a lot of heat in the kitchen. I first had fish tacos in Mexico back in college and I remember really liking them because they were light and full of flavor.

This was quick, cheap and pretty healthy meal for four people:

Ingredients:
12 small corn tortillas
18 frozen fish sticks
1 cup mayo
9 jalapeno slices (mine were in a jar)
2 dill pickles
about 1 cup frozen corn
about 1 cup medium salsa
2 cups farm-fresh spinach
parsley
lemon juice
salt
Tabasco sauce (a splash or two)

To make the corn salsa, simply mix the corn and the salsa (you could make your own salsa, but I had a jar in the fridge already). Easy.

To make the jalapeno tartar sauce chop the pickles and jalapeno into small relish-sized bits and mix into the mayo. I added parsley, lemon juice, Tabasco, and salt to taste. Note: in the end this was about twice as much tartar sauce as we ended up using.

Cook the fish sticks according to the box and heat the tortillas as you like (I do them in a skillet 2 at a time, you could also use the oven check the directions). I chopped the fishsticks in big chunks so they would sit in the tortillas better.

Then the tacos are a snap to assemble: a little tartar, a little salsa, some fish and some spinach. It was light, spicy (but not too spicy!) and delicious and I didn't have to spend a bunch of time in a hot kitchen! The only thing I would do differently next time is to put some fresh limes slices out for splashing on the tacos. There were always limes on the table in Mexico and it goes great with jalapeno and fish.