Fiery Fish Tacos with Crunchy Corn Salsa

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Servings: 6

“Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!”

Fiery Fish Tacos with Crunchy Corn SalsaIngredients:

  • 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