Fiery Fish Tacos with Crunchy Corn Salsa

Servings: 6



Ingredients:

  • 1 cup corn
  • 1/2 cup diced red onion
  • 1 cup peeled, chopped jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, finely chopped
  • 1 lime, zested and juiced
  • 2 tablespoons sour cream
  • 2 tablespoons cayenne pepper
  • 1 tablespoon ground black pepper
  • 2 teaspoons salt
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed


Preparation:

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.

Values per serving:
Calories: 330, Total Fat: 9.1 g
Fiber: 6.3 g