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Tex-Mex Fish and Corn Chili
LighterCoastal

Tex-Mex Fish and Corn Chili

Gulf-style chili made with flaky white fish — tilapia or mahi-mahi both work beautifully. Fire-roasted corn adds sweetness against the bright jalapeño heat.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Epicurious Editors · Epicurious ↗
⏱
30m
Cook Time
🥩
White Fish
Protein
📍
Texas Gulf Coast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
208
calories
per serving
26g
Protein
3g
Fat
24g
Carbs
8g
Fiber
Sodium286mg
Sugar6g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
1.5 lbs firm white fish (tilapia or mahi-mahi), cubedAmazon ↗
1 cup frozen fire-roasted cornAmazon ↗
2 jalapeños, slicedAmazon ↗
1 can black beansAmazon ↗
28 oz diced tomatoesAmazon ↗
1 large onion, dicedAmazon ↗
4 garlic clovesAmazon ↗
1 tsp cuminAmazon ↗
1 tsp chili powderAmazon ↗
1/2 tsp smoked paprikaAmazon ↗
Juice of 2 limesAmazon ↗
Cilantro and avocado to serveAmazon ↗
Steps
1
Sauté onion and jalapeños in oil over medium heat 5 minutes
2
Add garlic, cumin, chili powder, and paprika, stir 1 minute
3
Add diced tomatoes and black beans, simmer 10 minutes
4
Stir in fire-roasted corn
5
Gently add fish chunks and simmer 8–10 minutes until just cooked through
6
Do not stir too vigorously or fish will break apart
7
Finish with lime juice, cilantro, and serve with sliced avocado
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