Fish Tacos with Corn Salsa

• 1 cup small diced vine-ripe red tomatoes
• 1/2 cup roasted corn kernels
• 1/4 cup thinly sliced green onion
• 1/4 cup small diced yellow onion
• 1/4 cup fresh cilantro leaves, minced
• 1/4 cup red wine vinegar
• 3 ounces vegetable juice, such as V8
• 2 jalapenos, seeded, small diced
• Salt and freshly ground black pepper
• 1 pound halibut or firm white fish, cut into 3 by 1/2-inch pieces
• Salt and freshly ground black pepper
• Eighteen 6-inch corn or flour tortillas
• 2 cups romaine lettuce, thinly shredded, 1/4-inch thick
• 2 lemon halves

1. For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well.
2. Refrigerate for 30 minutes to 1 hour.
3. For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes.
4. Flip the fish over and grill for 3 to 4 minutes.
5. Remove the fish from the grill and keep warm.
6. Grill the tortillas on each side for 1 minute.
7. Be careful not to scorch the tortillas.
8. Divide the lettuce evenly on each tortilla.
9. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

tomatoes, corn kernels, green onion, yellow onion, fresh cilantro, red wine vinegar, vegetable juice, jalapenos, salt, white fish, salt, eighteen, romaine lettuce, lemon halves

Taken from www.foodnetwork.com/recipes/robert-irvine/fish-tacos-with-corn-salsa-recipe.html (may not work)