Fiery Fish Tacos with Crunchy Corn Salsa recipe

6 servings

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

Preheat grill for high heat.

In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro.

Stir in lime juice and zest.

In a small bowl, combine cayenne pepper, ground black pepper, and salt.

Brush each fillet with olive oil, and sprinkle with spices.

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.