Fiery Fish Tacos with Crunchy Corn Salsa
Description
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Ingredients
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2 cups cooked corn kernels
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1/2 cup diced red onion
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1 cup peeled, diced jicama
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1/2 cup diced red bell pepper
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1 cup fresh cilantro leaves, chopped
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1 lime, juiced and zested
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2 tablespoons cayenne pepper, or to taste
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1 tablespoon ground black pepper
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2 tablespoons salt, or to taste
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6 (4 ounce) fillets tilapia
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2 tablespoons olive oil
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12 corn tortillas, warmed
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2 tablespoons sour cream, or to taste
Directions
1
Preheat grill for high heat.
2
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3
In a small bowl, combine cayenne pepper, ground black pepper, and salt.
4
Brush each fillet with olive oil, and sprinkle with spices to taste.
5
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.