Fiery Fish Tacos with Crunchy Corn Salsa

Name: Fiery Fish Tacos with Crunchy Corn Salsa
Total time: 40
Yield: 6
Ingredients: 2 cups cooked corn kernels; 0.5 cup diced red onion; 1 cup peeled, diced jicama; 0.5 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

Recipe by LouiseCol from allrecipes.com

40 Mins.

Ingredients

6 servings

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2 cups cooked corn kernels
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0.5 cup diced red onion
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1 cup peeled, diced jicama
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0.5 cup diced red bell pepper
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1 cup fresh cilantro leaves, chopped
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1 lime, juiced and zested
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2 tablespoons cayenne pepper, or to taste

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1 tablespoon ground black pepper
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2 tablespoons salt, or to taste
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6 (4 ounce) fillets tilapia
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2 tablespoons olive oil
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12 corn tortillas, warmed
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2 tablespoons sour cream, or to taste

Instructions

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.