Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients

• 155 g corn
• 85 g diced red onion
• 130 g peeled, chopped jicama
• 80 g diced red bell pepper
• 45 g fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 30 g sour cream
• 10 g cayenne pepper
• 6 g ground black pepper
• 35 g salt
• 672 g tilapia
• 30 ml 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.

Preparation Time:

30 Min.

Cook Time:

10 Min.

Ready In:

40 Min.

Posted in: Fish