Fiery Fish Tacos with Crunchy Corn Salsa |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds! Ingredients:
1 cup corn |
1/2 cup diced red onion |
1 cup peeled, chopped jicama |
1/2 cup diced red bell pepper |
1 cup fresh cilantro leaves, finely chopped |
1 lime, zested and juiced |
2 tablespoons sour cream |
2 tablespoons cayenne pepper |
1 tablespoon ground black pepper |
2 tablespoons salt |
6 (4 ounce) fillets tilapia |
2 tablespoons olive oil |
12 corn tortillas, warmed |
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. Brush each fillet with olive oil, and sprinkle with spices.
4. 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.
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