Fiery Fish Tacos with Crunchy Corn Salsa recipe
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Ingredients
- 2 cups cooked corn kernels ½ cup diced red onion 1 cup peeled, diced jicama ½ 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
Nutrition Info
- 350.7 caloriescarbohydrate: 40.3 gcholesterol: 43.2 mgfat: 9.6 gfiber: 7.5 gprotein: 28.7 gsaturatedFat: 2 gservingSize: -sodium: 2415.7 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Fiery Fish Tacos with Crunchy Corn Salsa
Directions
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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.