Fiery Fish Tacos with Crunchy Corn Salsa

40 m
6 servings

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
​ ​ ​ ​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 to taste.
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.