INGREDIENTS
Servings: 6
corn
diced red onion
peeled, chopped jicama
diced red bell pepper
fresh cilantro leaves, finely chopped
lime, zested and juiced
sour cream
cayenne pepper
ground black pepper
salt
tilapia
olive oil
corn tortillas, warmed
Fiery Fish Tacos with Crunchy Corn Salsa
Prep:
0 m
Cook:
0 m
Ready in:
0 m
DIRECTIONS
  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
  4. 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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