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Fiery fish tacos with crunchy corn salsa
Fiery Fish Tacos with Crunchy Corn Salsa
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diced red onion
peeled, chopped jicama
diced red bell pepper
fresh cilantro leaves, finely chopped
lime, zested and juiced
ground black pepper
6 (4 ounce) fillets
corn tortillas, warmed
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.
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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