Fiery Fish Tacos with Crunchy Corn Salsa Recipe

Ingredients
<br>- 2 cups cooked corn kernels
<br>- 1/2 cup diced red onion
<br>- 1 cup peeled, diced jicama
<br>- 1/2 cup diced red bell pepper
<br>- 1 cup fresh cilantro leaves, chopped
<br>- 1 lime, juiced and zested
<br>- 2 tablespoons cayenne pepper, or to taste
<br>- 1 tablespoon ground black pepper
<br>- 2 tablespoons salt, or to taste
<br>- 6 (4 ounce) fillets tilapia
<br>- 2 tablespoons olive oil
<br>- 12 corn tortillas, warmed
<br>- 2 tablespoons sour cream, or to taste
<br><p></p>Directions
<br>step 1: Preheat grill for high heat.
<br>step 2: In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
<br>step 3: In a small bowl, combine cayenne pepper, ground black pepper, and salt.
<br>step 4: Brush each fillet with olive oil, and sprinkle with spices to taste.
<br>step 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.
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Ingredients
- 2 cups cooked corn kernels
- 1/2 cup diced red onion
- 1 cup peeled, diced jicama
- 1/2 cup diced red bell pepper
- 1 cup fresh cilantro leaves, chopped
- 1 lime, juiced and zested
- 2 tablespoons cayenne pepper, or to taste
- 1 tablespoon ground black pepper
- 2 tablespoons salt, or to taste
- 6 (4 ounce) fillets tilapia
- 2 tablespoons olive oil
- 12 corn tortillas, warmed
- 2 tablespoons sour cream, or to taste

Directions
step 1: Preheat grill for high heat.
step 2: In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
step 3: In a small bowl, combine cayenne pepper, ground black pepper, and salt.
step 4: Brush each fillet with olive oil, and sprinkle with spices to taste.
step 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.

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